oFESTIVE FOODo
ICE CREAM CHRISTMAS PUDDING
down the sides of the bowl fromtime to time. MAKE AHEAD
Awonderful alternative Christmas pudding. It contains raweggs so is not suitable for pregnant ladies or the very young or elderly. If you can see flecks of butter or fat in the mincemeat, heat until the fat hasmelted, then cool before adding to the cream.
Serves 8 – 10
1 x 450g jar vegetarian suet-free mincemeat
3 tbsp rum(or brandy if you prefer) 4 eggs 300ml double cream 100g caster sugar
1 Line a 2 litre pudding basinwith cling film. Mix themincemeat and rumtogether.
2 Separate the eggs. Place the yolks in a small bowl andmix untilwell blended.Whisk the creamuntil it forms soft peaks. Using an electricmixer,whisk the eggwhites on high speed until stiff, then gradually add the sugar a teaspoonful at a time, still on high speed. Youmay need to scrape
3 Fold the egg yolks and creaminto the meringue, followed by the brandy and mincemeat.
4 Turn the ice creammixture into the pudding basin, cover and freeze overnight.
5 To turn the pudding out, dip the basin in very hotwater for a fewmoments and turn upside down on to a serving plate – just as youwouldwith a jelly. Remove the cling film and servewith toffee sauce.
Preparing ahead
The ice creamcan be frozen for up to 1 month.
Mary Berry’s Christmas Collection, publisher: Headline
CHOCOLATE ROULADE WITH BOOZY BLACKBERRIES
Wowyour guestswith this impressive-looking chocolate dessert,made with sloe gin and blackberries.
Serves 8
200g dark chocolate, broken into pieces 5 large eggs, separated 175g caster sugar, plus a little extra 50g ground hazelnuts 2 tbsp hotwater 225g blackberries 3 tbsp sloe gin, cherry brandy or kirsch 400ml double cream 2 tbsp icing sugar Chocolate holly leaves and extra blackberries to decorate
1 Preheat the oven to 180C/350F/Gas 4. Cut a rectangle of non-stick baking paper a little larger than a 34 x 23cmswiss roll tin or roasting tinwith the same base measurement. Snip diagonally into the corners of the paper then press into the tin so that the base is lined and the paper stands a little above the sides of the tin.
2Melt the chocolate in a bowl set over a saucepan of very gently simmeringwater. Using an electricwhisk,whisk the eggwhites until peaking. Using the still dirtywhisk, whisk the egg yolks and sugar together in a second bowl for 4-5minutes until thick and pale and themixture leaves a trail.
3 Fold themelted chocolate into the egg yolk mixture followed by the hazelnuts andwater. Fold a little of the eggwhite into themixture to loosen it then gently fold in the rest.
4 Spoon into the tin and lightly ease into an even layer. Bake for 15minutes untilwell risen and the top is slightly crusty. Leave to cool, coveredwith a clean tea cloth. Add the blackberries and liqueur to a bowl, cover and leave roulade and berries to stand for 3-4 hours, or longer if that suits you better.
22 | THE WEST COUNTRY FOODLOVER
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