Christmas Pudding Rice Pudding

The Twelve Recipes of Christmas

Christmas Pudding Rice Pudding

Dawn: (Singing away) On the Twelfth day of Christmas my true Love Food gave to me….

Andrew: Something that will cook slowly whilst we take down the decorations.

Dawn: Will it take that long to untangle the lights?

Andrew: Several hours after the cat has been at them.

Dawn: What do we have left in the Christmas larder?

Andrew: A small Christmas pudding, some citrus fruit that has seen better days and the remnants of some pudding rice.

Dawn: Do you still have your inventing hat on?

Andrew: I’ll fetch it and get to work. If it still fits…my hair needs cutting!

Two hours later: Andrew emerges triumphant from the kitchen.

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Ingredients

1 Small Christmas pudding (or leftover portions)

100g pudding rice

1 pint/500ml semi-skimmed milk

50g caster sugar

Grated rind of one lemon and one orange

1tsp vanilla essence

Method

  • Preheat the oven to 150⁰C/ Gas Mark 2.
  • Rinse the rice in a sieve under cold water to remove the starch. Leave to drain.
  • Butter an ovenproof dish.
  • Crumble the Christmas Pudding
  • Add the rice, grated zest, sugar, vanilla essence and crumbled pudding to the dish and mix.
  • Pour in the milk and stir so the ingredients are spread evenly.
  • Place into the oven and bake for one and a half to two hours, until the rice pudding has firmed but has a wobble in the middle.
  • Allow to cool for 10 to 15 minutes before serving.

Dawn: Gorgeous smell and what an amazing colour!

Andrew: An ingenious way to use remaining Christmas ingredients that would simply gather dust in the cupboard.

Dawn: Rice Pudding should give you enough energy to get on with removing the decorations now!

Andrew: Wasn’t that your job?

Dawn: You’re learning to multitask remember!

For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!

Dreamy Leftovers Christmas Pudding Custard-style Ice Cream

The Eleventh Day of The Twelve Days of Christmas Recipes brings a tantalizingly delicious creation to whet tastebuds

Leftover Christmas Pudding and Dreamy Custard-style Ice Cream

Dawn: This combines the coolness of luscious ice cream with the textures of Christmas pud and in contrast, the crispness of sharp dark chocolate (sang merrily to accompany this rich and yummy pudding!)

Andrew: WOW! I like the sound of this!

Dawn: I know…I have a divine singing voice, I’m told. And the ice cream is quite a centre stage act, too. You’ll be even more impressed when you sample it, Andrew.

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Ingredients

Serves 4-6 persons

150g Leftover Christmas pudding

For the dreamy custard:

6 large egg yolks

100g castor sugar

2tsps of cornflour

550ml of whipping or double cream

2 vanilla pod or 2tsps of vanilla essence

Topping:

150g Dark 70% cocoa chocolate

A sprinkling of icing sugar to dust

Method

  • Put the egg yolks, cornflour and castor sugar in a bowl and mix together until they are combined to become a bright, yellow jewel. Set aside while you make the custard.
  • Put the whipping or double cream in a saucepan adding either the vanilla pods which are first cut in length and then the seeds scraped out along the outer pods lengths; put the pods into the cream, too or add the 2tsps of vanilla essence.
  • Gently heat the cream and vanilla mixture on a hob until hot then add to the egg mixture which you have previously prepared in a mixing bowl, stirring as you do to combine the ingredients.
  • Now pour the custard ingredients back into the saucepan that you’ve used for heating up the cream and return to the hob. Break up the Christmas pudding into very small chunks and add to the saucepan.
  • Heat gently, stirring constantly. Make sure the Christmas pudding is blending well into the custard mixture.
  • The custard will begin to thicken and you’ll feel the spoon start to ‘drag’ on the saucepan’s bottom as it does so.
  • Once thick enough that it’s the consistency of whipped cream, pour into a container and set aside to cool.

Dawn: The Christmas pudding bowl comes in very useful here!

Andrew: No salt with this ice cream, Dawn?

Dawn: That’s right, Andre: no salt. The alcohol in the pudding makes the ice cream soft enough to scoop.

  • When it’s cool, put in the freezer to set.
  • Every two hours, remove from the freezer and stir the ice cream. Do this 3 or 4 times. Then allow to fully set.
  • When ready to serve, remove the ice cream from the freezer for approximately 20 minutes beforehand.
  • During this waiting time, put a pudding basin over a small saucepan of boiling water, remembering to not let the bottom touch the water. Break the chocolate into small chunks and put into the suspended pudding basin. On a medium heat, allow the saucepan of water to gently melt the chocolate.
  • Once the chocolate is melted, pour over the pudding-like ice cream and dust with a little icing sugar.

Andrew: Yes, we stir the ice cream to prevent ice crystals forming and so the freeze is even.

Dawn: And we’ve finished this creation off with a pouring of melted dark chocolate over it.

Andrew: Looks just like a Christmas pudding!

For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!

Opulent Orange Trifle

The Twelve Recipes of Christmas continues with our aptly named Opulent Orange Trifle.

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Dawn: (Still singing in tune with the birds and doves of peace along with all small animals that like to hum along!) On the tenth day of Christmas my true Love Food gave to me…

Andrew: Something nearly as perfect as the pavlova.

Dawn: A trifle?

Andrew: Nothing short and sweet about this trifle, Dawn!

Dawn: No jelly and jam, I hope!

Andrew: Not a sign! Orange trifle. So luscious a creation that I’ve called it Opulent Orange Trifle.

Dawn: Which can be easily converted to a lemon version. See the end of the recipe for how, fellow festive foodies.

Ingredients

Serves 6 to 8

200g Traditional trifle sponges (or alternatively, a stale sponge cake can be used instead)

100ml Orange liqueur (or an equivalent volume of orange juice)

100g Amaretti biscuits

50g Meringue nests

300ml Fresh custard

300ml Double cream

1tbsp Icing sugar

¼tsp Vanilla extract

2tbsp Orange curd

Method

  • Slice the trifle sponges in half and arrange at the bottom and sides of a trifle bowl. Alternatively split the ingredients evenly and serve in individual glass bowls or glasses like we have here.
  • Crush half the amaretti biscuits in your hands and scatter to fill any gaps.
  • Drizzle the orange liqueur (or juice) evenly over the slices, then spread the orange curd evenly on top.
  • Break the meringue into pieces and scatter on top of the curd.
  • Spoon the custard evenly over the meringue.

Dawn: You can make your own custard by using the recipe within a traditional fruit trifle – Truly Scrumptious Trifle.

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Alternatively, buy ready made custard if time is restrictive.

Andrew: And the meringue nests can be made by using our Magical Meringues recipe.

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  • Meanwhile, whip the cream with the vanilla extract and icing sugar until it makes soft peaks.
  • Spread evenly onto the custard.
  • Dress with trifle dressings of your choice. Grated chocolate, almonds, candied lemon or orange zest. We used mini chocolate drops and the remaining amaretti biscuits.
  • Chill until ready to serve.

Andrew: Do make a lemon version is relatively simple, too.

Dawn: And we give you the recipe here.

Alternate Ingredients For The Lemon Trifle

Replace the orange curd with lemon curd.

Instead of orange liqueur, use lemon liqueur. For the non-alcoholic version lemon juice diluted and sweetened with sugar or honey is fine.

Andrew: A worthy addition to the festive season’s dinner table?

Dawn: Indeed it is. A delicious, indulgent and opulent treat at this very special time of year! Enjoy!

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For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!