This is a simple use for leftover Christmas pudding or will add a homemade touch to store-bought pudding. You'll need to begin this recipe a day ahead.
- 600 ml thickened cream
- 375 gm crème fraîche
- 2 tsp cinnamon
- ½ tsp each ground cloves and finely grated nutmeg
- 1 vanilla bean, scraped seeds only
- 250 gm Christmas pudding, coarsely crumbled
- 60 ml brandy
- 9 egg yolks
- 250 gm raw caster sugar
- 100 gm glacé orange, finely chopped
Christmas pudding crumbs
- 200 gm Christmas pudding, coarsely crumbled
- 20 gm demerara sugar
- 20 ml brandy
- 1Whisk cream, crème fraîche, spices and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes), transfer to a bowl and refrigerate until required.
- 2Place Christmas pudding on a tray, drizzle with 20ml brandy and set aside.
- 3Whisk yolks, sugar and remaining brandy in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), transfer to an electric mixer and whisk until cool (2-3 minutes). Fold in cream mixture, then fold in soaked Christmas pudding and glacé orange, transfer to a 2½ litre-capacity container. Freeze until firm (6 hours-overnight).
- 4Meanwhile, for Christmas pudding crumbs, preheat oven to 200C. Combine ingredients in a bowl, tossing lightly to coat. Spread on a baking tray lined with baking paper and bake until crisp (10-12 minutes). Cool completely. Serve scoops of semifreddo scattered with Christmas pudding crumbs.
Note This recipe makes about 2 litres.
Drink Suggestion: Young topaque. Drink suggestion by Max Allen