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Frozen Christmas Pudding Snowmen (Christmas Carols) December 8, 2012

Posted by andrewescott in Recipes.
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Christmas Carol Theme - Andrew (2 of 3)This was one of the Christmas Carol themed treats.

Ingredients – Pudding

  • 400g mixed dried fruit
  • 120g glace cherries
  • 125mL (1/2 cup) brandy
  • 125g unsalted butter
  • 1/2 cup of plain flour
  • 1/2 cup firmly-packed brown sugar
  • 250mL (1 cup) milk
  • 600mL thickened cream (eg. 35% milk fat)
  • 160mL (2/3 cup) chocolate hazlenut spread (eg. Nutella)
  • 2 teaspoons mixed spice
  • 1 teaspoon ground cinnamon
  • 4 egg yolks
  • 50g (~1/3 cup) hazlenuts, toasted
  • dessicated coconut, for decorating
  • toothpicks, for decorating

Ingredients – “Ice Magic”

  • 200g white chocolate
  • 60mL (1/4 cup) refined coconut oil

This makes plenty, and there is heaps left over. You could easily use half or third of the quantities, just keep the ratios the same. I like ice magic, though.

Method

  1. Finely chop the glace cherries, and then mix them together with the dried fruit and brandy in a bowl. Cover, and leave overnight (or, apparently, up to a week). Every so often, give them a stir to ensure the brandy is being soaked-up evenly. Once you’re happy with it, pop it in the fridge to chill.
  2. If you haven’t done so yet, separate the eggs.
  3. Melt butter in a medium-sized saucepan, then add the flour and stir until it’s thick and bubbling. It may look like it’s going lumpy, but keep stirring and it should come good.
  4. Remove saucepan from heat, and gradually stir in the sugar, milk and *half* the cream.
  5. Return the saucepan to the heat, and stir until the mixture boils and thickens.
  6. Pour the mixture into a large bowl, an stir in the chocolate spread, spices and yolks.
  7. Leave for a moment to cool slightly, and then cover and refrigerate until cold.
  8. If the hazlenuts aren’t yet toasted, you can do this now. Put them on a sheet of foil under the griller, and turn them every 30s or so to ensure even toasting. When they are nicely coloured, remove and let cool.
  9. Finely chop the hazlenuts. You can add them into the brandy-and-fruit mix if you want somewhere to put them.
  10. When the pudding mix is cold, remove from the fridge and stir in the brandy-and-fruit and chopped hazlenuts.
  11. Now it’s time to use the other half of the cream. Whip it until it’s forming soft peaks, then gently (but thoroughly) fold it into the pudding mixture.
  12. If you were going to serve this as a frozen christmas pudding, you’d now line a pudding basin with plastic wrap, spoon the mixture in, cover with more plastic wrap, and freeze. However, for the snowmen, just spoon into a freezer-proof container and put in the freezer for at least a couple of hours.
  13. When solid, remove the pudding mix from the freezer, and scatter dessicated coconut on a plate. You may also want to lay out a few sheets of plastic wrap at this point, too.
  14. Then, using a melon-baller, make small balls of the mix, roll them in the coconut, and then individually wrap them in the plastic wrap. Make 10-12 of these balls, and place them in the freezer in a container.
  15. Then, using an ice-cream scoop, make large balls from the mix (do not roll them in coconut), and individually wrap these in plastic wrap. Make as many as you made small balls, and also place them in the freezer. If there’s mix left over, you might as well put it in the freezer too, as it’s good on its own.
  16. Now, to make the “ice magic”. Melt the white chocolate in the microwave, in bursts of 30 seconds on HIGH, stirring at the end of each burst. It should take only a couple of such bursts to melt it all.
  17. If the coconut oil is solid, remove the lid and put the container in the microwave (assuming its something microwave-safe like glass) until you can see it turn to liquid. Add the liquid coconut oil into the molten chocolate and mix well to combine it all.
  18. Pour the resulting liquid into a microwave safe container and leave it somewhere safe until it’s time to serve up. If it turns solid in the mean time, when the time comes, just give it a short burst in the microwave to return it to a liquid state again.
  19. To serve up, place each large ball of frozen pudding on a plate, and pour over a few tablespoons of ice magic (be generous). Before the ice magic has a chance to set, poke two toothpicks into the ball (for arms), and pop a small ball on top (for the head). You can also dust with sifted icing sugar, if you wish.
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Comments»

1. Christmas Carols « Melbourne Recipe Club - December 8, 2012

[…] The Snowman… Frozen Christmas Pudding Snowmen from […]


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