Sweet treat

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

EDP Norfolk - - Food & Drink -



“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.


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

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