Summer Pudding
500g fresh or frozen mixed
soft fruit
( raspberries, redcurrants, blackberries, strawberries, blackcurrents, etc)
1/2 cup caster sugar
6 thin slices white bread, crusts removed.
1) Put the fruit in a saucepan with the sugar and simmer gently, stirring occasionally, until tender but not mushy.
2) Cut one circle of bread to fit the base of a 4 cup pudding basin, one for the middle and one to fit the top. cut the remaining bread in half lengthwise. Place the small cercle in the basin. Line the sides with the slices of bread. Pour in half of the fruit and cover with the middle of the circle. Top with remaining fruit, then the large circle of bread.
3) Put the basin on a plate, cover with a saucer and put a weight on top.
4) Place pudding in fridge for a few hours or overnight.
5) Turn pudding out onto a serving plate and decorate with berries and cream
Ice Cream Pudding
2 cups mixed fruit
1 tablespoon Grand Marnier liqueur ( or other orange flavored Liqueur )
1 litre macadamia ice-cream
1) Line a 6 cup mould with foil and place in the freezer
2) Leave ice-cream at room temperature to soften. Mix in fruit and liqueur
3) Spoon into mould and press down. Cover with plastic wrap and freeze overnight.
4) Turn out onto serving plate, decorate as desired and serve.
Sauces for Christmas Puddings
Brandy Custard
¼ cup sugar
½ cup water
2 egg-yolks
2 tablespoons brandy
¼ cup cream ( whipped)
1) Place sugar and water into saucepan and stir over low heat to dissolve sugar. Bring to the boil, reduce heat and then simmer 10 minutes.
2) Beat egg-yolks and pour in hot syrup slowly beating until thick and creamy.
3)
Fold in whipped cream and brandy
Frozen Brandy Cream
1 cup cream
½ cup sugar
¼ cup lemon juice
3 teaspoons vanilla
1/3 cup brandy
1) Whip cream until just stiff.
2) Stir in lemon juice, vanilla and sugar.
3) Add brandy and mix carefully.
4) Place mixture into freezer tray, freeze until firm.
This is a great variation to serve with the traditional christmas pudding.
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