Cold Christmas pudding


Ingredients 13
Servings 12
Time

Ingredients

  • 75
    g
    raisins or sultanas
  • 125
    ml
    mixed citrus peel
  • 150
    g
    glacé cherries
  • 625
    ml
    water
  • 500
    ml
    white wine
  • 90
    ml
    gelatine
  • 375
    ml
    lukewarm water
  • 6
    extra-large eggs, separated
  • 400
    g
    sugar
  • pinch salt
  • 500
    ml
    cream
  • 10
    ml
    vanilla essence
  • 50
    g
    almond slivers
 

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.
 

Read more on: fruit
 

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