The turkey has been eaten and the crackers pulled, but there is always room for a delicious dessert – and who better to share their recipe for a perfect pudding than Benedicts in Norwich – winners of the Best Restaurant award, sponsored by Makro & Booker
9 ST BENEDICTS STREET NORWICH, NR2 4PE 01603 926 080 RESTAURANTBENEDICTS.COM
“I love the look of the flaming Christmas pudding coming to the table, the smell is truly Christmas,” says chef Richard Bainbridge. “But while I like the idea of it, I want it to be a bit lighter and a bit more fun. And as ice cream is our family favourite, it only seems right to combine the two.
ICE CREAM CHRISTMAS PUDDING
Pour 285ml double cream and 140ml milk into a saucepan. Bring slowly to the boil, remove from heat and set aside. Whisk five egg yolks and 100g caster sugar in a large bowl. Gently re-heat the cream and milk mixture, when it reaches boiling point, pour it on the egg and sugar, whisking continuously. Return to the saucepan and, over a low heat, stir until it thickens. Remove from heat and pass the custard through a fine sieve into a bowl.
Place a frying pan on a medium heat, add 20g salted butter add 200g Christmas pudding, roughly chopped to 1cm squares, and lightly roast off. Once golden, sprinkle one tablespoon of light brown sugar all over it and allow to caramelise. Leave to cool.
When both mixtures are cool, mix together, adding 85ml of brandy. Allow to sit for at least an hour or overnight. Place into an ice cream machine and churn (or a freezer stirring every now and then) until frozen.
Make your ice cream into small balls, then dip into 250g warm melted dark chocolate. Place on a metal tray in the freezer until cold. Then dribble a little of the melted white chocolate (50g) on the top of the ball and return to in the freezer. Place the frozen raspberries (buy fresh and place in freezer until needed) in a bag and use a rolling pin to crack them into pearls.
To serve, take the ice cream ball from the freezer, place on a sprinkling of crushed biscuits, add a few raspberry pearls on top with a small sprig of mint and dust with the edible glitter.”
Katja and Richard Bainbridge