Traditional Christmas pudding is delicious, and beloved by many. However, it’s quite solid after a huge meal.
Besides, it’s now too late to make your own puds for this year. How about trying something different?
Everyone loves chocolate, and rich though this recipe is, it doesn’t weigh you down quite as much as a plum pudding. Homemade ice cream is always a treat too.
A fondant looks impressive as you break into it to reveal a rich and luscious lake of chocolate – so it’s suitably celebratory for the big day.
The ice cream is a useful addition as you can make this well in advance.
The trick with Christmas is to do as much as possible ahead of the day. And never refuse an offer of help.
As well as taking the pressure off the huge list of tasks, the process of conjuring up Christmas dinner is much more fun if everyone mucks in.
Dark chocolate fondant with condensed milk ice cream
Serves 4
Ingredients for fondant 250g dark chocolate 70 per cent
250g butter
4 eggs
4 egg yolks
50g sugar
100g plain flour
Ingredients for ice cream
1.6 litres full cream milk
150g sugar
200ml condensed milk
40g glucose
1.5 sheets gelatine
Method for condensed milk ice cream:
Split milk into two – 1.5litre and 100ml
Put 1.5ltr milk in pan with sugar – on a low heat and reduce until 1litre (stirring regularly)
Mix this with condensed milk and glucose until dissolved on a low heat
Soak gelatine in cold water for 5 minutes, squeeze out and add to milk
Add remaining milk
Churn and freeze
Method for fondant:
Set oven to 185C
Melt chocolate and butter in a bowl over simmering water (Do not let bowl touch water)
Whip 4 eggs and yolks with sugar until pale
Then add chocolate into egg mixture,
Fold in sifted flour
Grease mould with butter, then sprinkle in cocoa powder and shake out,
Pipe mix evenly into moulds
Bake for approx 8mins, (should still have a runny centre)
Turn out and serve with ice cream
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