Christmas Pudding Sundae Recipe - Great British Chefs

Dessert
medium
Makes 10
1 hour 30 minutes, plus 24 hours soaking for the raisins and churning time

PT1H30M

PT24H

Paul Welburn serves up a gourmet take on a sundae for a seriously festive dessert, with layers of prune figgy cake, brandy cream and Christmas pudding ice cream topped off by heady rum-soaked raisins.

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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

115g of christmas pudding
800ml of milk
100ml of cream
30g of milk powder
100g of sugar
200g of egg yolk

Brandy cream

50g of brandy
250g of milk
250g of cream
8 egg yolks
75g of sugar

To serve

1 orange, zested and segmented

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

Method

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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

Preheat the oven to 175°C/gas mark 4

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

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

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

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

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

200g of egg yolk

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

115g of christmas pudding

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