Cold Christmas pudding

YOU
12 servings
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Fruit

By Food24 November 03 2009
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Ingredients (13)

75.00 g raisins — or sultanas
125.00 ml mixed citrus peel
150.00 g glacé cherries
625.00 ml water
500.00 ml wine — white
90.00 ml Sheridans gelatine
375.00 ml water — lukewarm
6.00 eggs — extra-large, seperated
400.00 g sugar
salt — pinch
500.00 ml cream
10.00 ml vanilla — essence
50.00 g almonds — slivered
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Method:

Heat all the fruit in 500 ml of the water and wine, but do not bring the mixture to the boil.
Soak the gelatine in the remaining 125 ml water and add the lukewarm water to dissolve it completely.
Beat the egg yolks and sugar together until pale and creamy.
Add the salt and cream and heat over boiling water until the mixture thickens. Stir continuously.
Cool and add the dissolved gelatine. Add the fruit mixture and refrigerate to cool.
Beat the egg whites until stiff and fold into the fruit mixture just as it begins to set. Add the vanilla essence and almonds and mix.
Spray two 1,5 litre mould with non-stick spray.
Pour the mixture into the moulds and leave to set.
Serve with custard or cream.



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