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Christmas pudding sundae

by
Paul Welburn
Christmas pudding sundae

PT1H30M

First published in 2015
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Ingredients

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Metric

Imperial

Rum-soaked raisins

  • 100g of raisins, golden or regular
  • 200ml of dark rum
  • 1 tsp mixed spice
  • 1 vanilla pod, seeds scraped
  • 50ml of stock syrup

Prune figgy cake

  • 850g of prunes
  • 25ml of vanilla essence
  • 1.5l water
  • 75g of bicarbonate of soda
  • 225g of butter
  • 850g of sugar
  • 10 eggs
  • 850g of self-raising flour

Christmas pudding ice cream

Brandy cream

To serve

  • 1 orange, zested and segmented
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Equipment

  • Siphon bottle or cream whipper
  • N2O cartridge
  • Muffin tin
  • Blender
  • Ice cream maker

Method

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1
To begin, prepare the rum-soaked raisins. Bring all of the ingredients to the boil in a saucepan then remove and allow to steep for at least 24 hours
  • 100g of raisins, golden or regular
  • 200ml of dark rum
  • 1 tsp mixed spice
  • 1 vanilla pod, seeds scraped
  • 50ml of stock syrup
2
Preheat the oven to 175°C/gas mark 4
3
For the figgy cake, boil the prunes, vanilla and water in a saucepan then add the bicarbonate of soda and allow to cool
  • 850g of prunes
  • 25ml of vanilla essence
  • 1.5l water
  • 75g of bicarbonate of soda
4
Cream the butter and sugar in a mixing bowl and add the eggs one at a time. Mix in the flour until smooth then fold in the prunes
  • 225g of butter
  • 850g of sugar
  • 10 eggs
  • 850g of self-raising flour
5
Transfer the mix to a muffin tin, bake in the oven for 20 minutes then remove and allow to cool before breaking them up to serve
6
To make the Christmas pudding ice cream, bring the milk, cream, milk powder and sugar to the boil in a saucepan
  • 800ml of milk
  • 100ml of cream
  • 30g of milk powder
  • 100g of sugar
7
Place the egg yolks in a mixing bowl and whisk in the hot cream mixture. Return to the pan, stir until slightly thickened then allow to cool
8
Blitz the Christmas pudding with the ice cream base in a blender then churn in an ice cream machine. Place in a sealed container and leave in the freezer until needed
9
For the brandy foam, bring the milk, cream and brandy to the boil. Whisk together the eggs and sugar in a mixing bowl then gradually whisk in the hot milk until combined
10
Transfer to a siphon gun, add 1 N2O charger and keep refrigerated until needed
11
To assemble, layer the components in glasses with some segmented orange. Top with some zest and some more rum-soaked raisins and serve
  • 1 orange, zested and segmented
First published in 2015
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Paul Welburn }
Paul Welburn

Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.

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