Chefs' Recipes

Lauren Eldridge’s Christmas fruit pudding frozen nougatine

A cool spin on the traditional yuletide pud.
Mark Roper
8 - 10



1.Combine fruit and brandy in a jar. Refrigerate for 1 week.
2.Grease a 21cm-wide bundt tin and line with 2 layers of plastic wrap, leaving about 5cm of overhang. Use a dry pastry brush to push wrap into all the crevices of the tin. Alternatively, use a traditional pudding tin.
3.Bring 60ml cream to a simmer in a small saucepan over medium-high heat. Squeeze excess water from gelatine and add to hot cream. Set aside to cool until just warm (10 minutes). Whisk remaining cream to soft peaks in a mixer on high speed. Working quickly, pour in gelatine mixture and whisk to combine, cover and refrigerate until required.
4.Whisk eggwhites in an electric mixer on medium speed until frothy, then add sugar 1 tablespoon at a time, dissolving between each addition. Increase speed to high and whisk until firm peaks (3-5 minutes). Stir soaked fruit in a large bowl to break up, then gently fold through meringue. Fold in whipped cream, pour into prepared tin, cover and freeze overnight.
5.Add chocolate and coconut oil to a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted.
6.Invert pudding onto a serving plate and remove from the tin pulling gently at the lining (if it’s not coming out easily, dip tin in hot water for a few seconds at a time until it loosens). Drizzle over chocolate topping and serve immediately.

Titanium-strength gelatine leaves are available from The Essential Ingredient.

Wine suggestion: San Giusto a Rentennano Vin San Giusto from Tuscany, Italy. Wine suggestion by Gavin Cremming.


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