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Prolong the taste of Christmas with this refreshing dessert that makes good use of Christmas pudding leftovers. You can use whatever moulds you like or, alternatively, freeze the mixture in a plastic container and scoop it out to serve. You'll need to begin this recipe a day ahead.
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2005 Rymill Maturation Release Cabernet Sauvignon,
The Bordelaise love lamb with their cabernet sauvignon-based red wines, which provide the prominent tannins required to slice through the richness and fattiness of the good-quality lamb. This slow-cooking method used in this recipe helps subdue the lamb's protein richness with the potatoes, onions, fresh herbs and blend of white wine and chicken stock bringing a dense rustic quality to the dish. The Rymill Maturation Release is now 8 years old, its time in barrel and bottle helping to break down the inherent bold fruit flavours and potent tannin structure of the cabernet grape. The wine's flavours are savoury with elements of black fruits, dried herbs and sandalwood spice that remind us that pairing a mature red is with slow-cooked food is one of life's pleasures.