Christmas Pudding Rice Pudding

The Twelve Recipes of Christmas

Christmas Pudding Rice Pudding

Dawn: (Singing away) On the Twelfth day of Christmas my true Love Food gave to me….

Andrew: Something that will cook slowly whilst we take down the decorations.

Dawn: Will it take that long to untangle the lights?

Andrew: Several hours after the cat has been at them.

Dawn: What do we have left in the Christmas larder?

Andrew: A small Christmas pudding, some citrus fruit that has seen better days and the remnants of some pudding rice.

Dawn: Do you still have your inventing hat on?

Andrew: I’ll fetch it and get to work. If it still fits…my hair needs cutting!

Two hours later: Andrew emerges triumphant from the kitchen.

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Ingredients

1 Small Christmas pudding (or leftover portions)

100g pudding rice

1 pint/500ml semi-skimmed milk

50g caster sugar

Grated rind of one lemon and one orange

1tsp vanilla essence

Method

  • Preheat the oven to 150⁰C, gas mark 2.
  • Rinse the rice in a sieve under cold water to remove the starch. Leave to drain.
  • Butter an ovenproof dish.
  • Crumble the Christmas Pudding
  • Add the rice, grated zest, sugar, vanilla essence and crumbled pudding to the dish and mix.
  • Pour in the milk and stir so the ingredients are spread evenly.
  • Place into the oven and bake for one and a half to two hours, until the rice pudding has firmed but has a wobble in the middle.
  • Allow to cool for 10 to 15 minutes before serving.

Dawn: Gorgeous smell and what an amazing colour!

Andrew: An ingenious way to use remaining Christmas ingredients that would simply gather dust in the cupboard.

Dawn: Rice Pudding should give you enough energy to get on with removing the decorations now!

Andrew: Wasn’t that your job?

Dawn: You’re learning to multitask remember!

For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!

Dreamy Leftovers Christmas Pudding Custard-style Ice Cream

The Eleventh Day of The Twelve Days of Christmas Recipes brings a tantalizingly delicious creation to whet tastebuds

Leftover Christmas Pudding and Dreamy Custard-style Ice Cream

Dawn: This combines the coolness of luscious ice cream with the textures of Christmas pud and in contrast, the crispness of sharp dark chocolate (sang merrily to accompany this rich and yummy pudding!)

Andrew: WOW! I like the sound of this!

Dawn: I know…I have a divine singing voice, I’m told. And the ice cream is quite a centre stage act, too. You’ll be even more impressed when you sample it, Andrew.

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Ingredients

Serves 4-6 persons

150g Leftover Christmas pudding

For the dreamy custard:

6 large egg yolks

100g castor sugar

2tsps of cornflour

550ml of whipping or double cream

2 vanilla pod or 2tsps of vanilla essence

Topping:

150g Dark 70% cocoa chocolate

A sprinkling of icing sugar to dust

Method

  • Put the egg yolks, cornflour and castor sugar in a bowl and mix together until they are combined to become a bright, yellow jewel. Set aside while you make the custard.
  • Put the whipping or double cream in a saucepan adding either the vanilla pods which are first cut in length and then the seeds scraped out along the outer pods lengths; put the pods into the cream, too or add the 2tsps of vanilla essence.
  • Gently heat the cream and vanilla mixture on a hob until hot then add to the egg mixture which you have previously prepared in a mixing bowl, stirring as you do to combine the ingredients.
  • Now pour the custard ingredients back into the saucepan that you’ve used for heating up the cream and return to the hob. Break up the Christmas pudding into very small chunks and add to the saucepan.
  • Heat gently, stirring constantly. Make sure the Christmas pudding is blending well into the custard mixture.
  • The custard will begin to thicken and you’ll feel the spoon start to ‘drag’ on the saucepan’s bottom as it does so.
  • Once thick enough that it’s the consistency of whipped cream, pour into a container and set aside to cool.

Dawn: The Christmas pudding bowl comes in very useful here!

Andrew: No salt with this ice cream, Dawn?

Dawn: That’s right, Andre: no salt. The alcohol in the pudding makes the ice cream soft enough to scoop.

  • When it’s cool, put in the freezer to set.
  • Every two hours, remove from the freezer and stir the ice cream. Do this 3 or 4 times. Then allow to fully set.
  • When ready to serve, remove the ice cream from the freezer for approximately 20 minutes beforehand.
  • During this waiting time, put a pudding basin over a small saucepan of boiling water, remembering to not let the bottom touch the water. Break the chocolate into small chunks and put into the suspended pudding basin. On a medium heat, allow the saucepan of water to gently melt the chocolate.
  • Once the chocolate is melted, pour over the pudding-like ice cream and dust with a little icing sugar.

Andrew: Yes, we stir the ice cream to prevent ice crystals forming and so the freeze is even.

Dawn: And we’ve finished this creation off with a pouring of melted dark chocolate over it.

Andrew: Looks just like a Christmas pudding!

For more in this series of festively inspired food ideas, then follow this blog here and keep up-to-date on Twitter. Facebook and Mumsnet are websites you’ll find us on, too – so keep looking for tasty recipes coming!

‘Tricolore’ Ice Cream

Love Food has recently been on a jaunt across the channel so to mark the occasion and to carry on our ice cream theme we have had the inventing hat on to devise this rather delicious little treat.

French Flag Inspired Ice CReam

Andrew: I’ve been purchasing good local ingredients for this offering.

Dawn: All fresh and juicy in the summer months, when the fruit is at its finest.

Andrew: I was inspired by the flag of our host nation, and also had memories of Neapolitan ice cream.

Dawn: I remember that! Chocolate, strawberry and vanilla; where did that come from?

Andrew: Well it seems it was an American invention, Dawn. Early immigrants from Naples brought their gelato-making skills with them, and early versions were in the colours of the Italian tricolore. Pistachio for green, vanilla for the white layer and cherry ice cream for the red. It seems the Americans favoured strawberry, chocolate and vanilla.

Dawn: Food history really is a blog in itself.

Andrew: Indeed – but we must crack on!

Ingredients

3 lemons

1 punnet of raspberries

1 punnet of blueberries (or blackberries)

100g caster sugar

450-600ml double cream (depending upon the size of your freezing container)

½ tsp salt

Dawn: How do I stop the three layers from merging?

Andrew: Patience!

Dawn: I have lots of that!

Andrew: You will need it but it is worth it. This is a three part recipe, as the layers would imply.

Method

  • In a bowl, mash the raspberries with a fork. You need to mash until the raspberries are of a pulp-like consistency. You can drain the juice through a sieve, if you wish but we included all the flesh and pips in this ice cream concoction.
  • Add one third of the cream, sugar, salt and the juice of half a lemon. Mix well so the red colour is evenly spread.
  • Pour into your container and place in the freezer. Wait an hour or until the mixture is reasonably firmly set.

Andrew: All easy so far?

Dawn: Now the next stage is our How To Make Lemon Ice Cream.

Andrew: So we have simplified the instructions here.

  • Grate the peel of one of the lemons using the fine side of a grater.
  • Squeeze the juice from this grated lemon.
  • Combine the lemon juice with one third of the sugar, salt and cream.
  • Pour on top of the raspberry layer and return to freezer.
  • Wait one further hour or so.

Dawn: Nearly there!

Andrew: Finally for the blue layer. I used local blueberries because I love them so much. The end result was more purple, so I would suggest blackberries for a deeper colour, but you may wish to adjust the lemon juice and sugar to your taste.

  • In a clean bowl, mash the blueberries with a fork. They will split and release their juices.
  • Add the remaining third of the cream, sugar, salt and the juice of half a lemon. Mix well so the blue colour and the blueberry pulp is evenly spread.
  • Pour onto your lemon layer container and return to the freezer.

Dawn: A little more patience…

Andrew: …et voila! La glace tricolore de France!

Dawn: Magnifique!

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