Chefs' Recipes

Lauren Eldridge's Christmas fruit pudding frozen nougatine

“You can use any dried fruit you like, although this one holds a special place in my heart as it is from my great-grandmother’s recipe for a traditional Christmas pudding.” Start this recipe at least one week ahead to soak the fruit and freeze the pudding.

By Lauren Eldridge
  • 30 mins preparation
  • 5 mins cooking (plus soaking, freezing)
  • Serves 8 - 10
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Ingredients

  • 45 gm raisins
  • 45 gm sultanas
  • 30 gm currants
  • 20 gm mixed peel
  • 15 gm pitted dates, finely chopped
  • 100 ml brandy
  • 400 ml thickened cream
  • 1 titanium-strength gelatine leaf (see note), softened in cold water for 5 minutes
  • 225 gm eggwhites (about 6)
  • 250 gm caster sugar
  • 100 gm dark chocolate (70% cocoa solids), chopped
  • 15 gm coconut oil

Method

  • 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.

Notes

Titanium-strength gelatine leaves are available from The Essential Ingredient.
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Wine suggestion: San Giusto a Rentennano Vin San Giusto from Tuscany, Italy. Wine suggestion by Gavin Cremming.