UM MU Y O N T H EY M EN
AUSTRALIAN CHRISTMAS PUDDING This is really my Mum’s contribution because when I think of Christmas, I think of her, and I think of Australian Christmas Pudding.
Makes 15-20 servings INGREDIENTS • 55g raisins or sultanas • 55g Glace cherries chopped • 55g chopped nuts, walnuts, macadamias, etc • 2 tbsp strong black coffee • 110g dark (70%) chocolate • 55g icing sugar • 1 tsp ground cinnamon • 1-pint double cream • 2 egg whites stiffly beaten
Keeping it
Traditional Recipes by Juliet Kennedy Photography by Kenyan Library
METHOD 1. Put raisins, cherries, nuts and coffee liqueur into a jar. Cover tightly and leave overnight in a cool place to soak. The liquid should then have been absorbed. 2. Melt the chocolate in a bain-marie. Sift together the sugar and cinnamon. Whisk the cream in a large bowl, gradually adding the sugar mixture. When cream stands in peaks, fold in chocolate, stiffly beaten egg whites, fruit and nuts. Pour into 3-pint plastic pudding basin or bombe mould. Cover and freeze overnight. 3. When ready to serve, wrap a small towel which has been dipped in boiling water and wrung out, around the basin for a few moments to loosen the pudding. Slide onto a wet plate and decorate with holly. Serve immediately.
Yummy. Food. Drink. Life
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