Take an old favourites to new heights this festive season to surprise and delight the whole family with this Christmas Day dessert with a difference.

Recipe Callum Hann | Styling Natalie Homan | Photographs Brendan Homan

Serves 8-10

6 egg yolks
100g caster sugar
100g water
2 gelatine leaves, soaked in cold water for 5 minutes
80g honey
finely grated zest and juice of a lemon
300g cream
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ cup brandy
1 ½ cups mixed dried fruit
2 tbsp brown sugar
1⁄3 cup water

Place egg yolks into a stand mixer and beat for 5 minutes or until fluffy. Meanwhile, combine sugar and water in a small saucepan and place over medium heat. Cook until the mixture reads 118C on a sugar thermometer. Remove from heat, and while the eggs are still whisking on low speed, carefully and slowly pour syrup into the mixer bowl. Continue to mix until cooled.

Squeeze the excess water from the gelatine leaves. Combine with the honey and lemon zest and juice in a small saucepan and gently heat until the gelatine is dissolved. Mix until well combined. Fold the gelatine liquid into the eggs.

Whip the cream to soft peaks, then add the cinnamon and nutmeg and whisk until firm peaks form. Stir in brandy. Fold the cream mixture and 1 cup dried fruit into the egg mixture. Transfer mixture to a Christmas pudding-shaped mould and freeze overnight.

Combine the remaining ½ cup dried fruit, brown sugar and 1⁄3 cup water in a saucepan. Simmer until the fruit softens slightly and the liquid reduces to a light syrup. Allow to cool to room temperature.

To serve, take the mould out of the freezer and gently run it under some warm water to loosen the pudding. Use a knife to ease the pudding from its mould and onto a serving plate. Spoon over the dried fruit compote to decorate.

 

This article first appeared in the December 2021 issue of SALIFE magazine.