Recipe Iced Christmas puddings with chocolate sauce : Practical and Delicious

Recipe Iced Christmas puddings with chocolate sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Iced Christmas puddings with chocolate sauce. You are currently reading Recipe Iced Christmas puddings with chocolate sauce : Practical and Delicious. This recipe is the creation of the chef Louise Pickford. Recipe Iced Christmas puddings with chocolate sauce requires 6h 05m, cook 20m and serve 12. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Christmas is coming! Celebrate the festive season with this luscious frozen dessert.

Ingredients:

10 Ingredients

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  1 x 375g pkt Sunbeam sun-dried mixed fruit
  
  
  


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  125ml (1/2 cup) brandy
  
  
  


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  100g good-quality dark chocolate
  
  
  


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  150g pandoro or brioche
  
  
  


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  200g (1 cup, firmly packed) brown sugar
  
  
  


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  8 egg yolks
  
  
  


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  750ml (3 cups) thickened cream
  
  
  


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  1 tsp mixed spice
  
  
  



• Chocolate sauce



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  1 x 200g pkt good-quality dark chocolate, coarsely chopped
  
  
  


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  185ml (3/4 cup) thickened cream
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

8 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Line twelve 150ml capacity metal dariole moulds or ramekins with plastic wrap. Combine the mixed fruit and brandy in a large bowl and set aside for 1 hour to macerate.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until melted.
  
  
  


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  Step 3
  
  
  
  
  Crumble the pandoro or brioche into coarse breadcrumbs and place in a bowl. Stir in 55g (1/4 cup) of the sugar. Spread over a baking tray. Bake in oven, stirring occasionally, for 12-15 minutes or until golden. Set aside to cool.
  
  
  


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  Step 4
  
  
  
  
  Use an electric hand beater to whisk together the egg yolks and remaining sugar in a heatproof bowl until fluffy. Place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and whisk for 5 minutes or until mixture is thick and pale. Remove from heat and continue whisking for 2-3 minutes or until cool.
  
  
  


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  Step 5
  
  
  
  
  Use an electric beater to whisk the cream in a bowl until soft peaks form. Gently fold in the egg-yolk mixture. Stir in the dried-fruit mixture, chocolate, breadcrumb mixture and mixed spice. Spoon among the prepared moulds and smooth the surfaces. Place in the freezer for 6 hours or overnight to freeze.
  
  
  


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  Step 6
  
  
  
  
  To make the sauce, place chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts and mixture is smooth. Set aside for 20 minutes to cool.
  
  
  


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  Step 7
  
  
  
  
  Meanwhile, remove puddings from freezer and turn onto a baking tray. Place in the freezer until required.
  
  
  


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  Step 8
  
  
  
  
  Place the puddings on serving plates. Drizzle with chocolate sauce and serve immediately.
  
  
  

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