Hands up, who really likes traditional Christmas pudding?
We know we addressed the elephant in the room a few blogs back by discussing sprouts and concluded that they are actually amazing, but Dumbo is back in the room again and this time we are inclined to agree when it comes to Christmas pudding.
Ok, we know it’s a tradition stretching back, well quite a while, but we’re going out on a limb here by saying that Christmas pud has had its day.
We have seen it described, unflatteringly as a “doorstop of a dessert’ and the “the culinary equivalent of the Yellow Pages”, so we’re not the only ones out there. Point of order though, does anyone get the Yellow Pages any longer?
It’s certainly not a face of the younger generation as a poll had revealed that over one in five (23 per cent) people aged between 18 and 35 eat Christmas pudding.
Many ‘youngsters’ have forsaken the ‘pud’ for alternatives like chocolate pudding, profiteroles and pannetone, the latter of which is one of this year’s best selling desserts.
Perhaps the biggest problem with traditional Christmas pudding is that by the time you have got to dessert on Christmas Day, you are so stuffed, that the thought of eating a dense and heavy dessert is just too much.
Or perhaps it just no longer has a place on the Christmas dinner table.
But you could always try our alternative when you sit down for your meal tomorrow, that is if you can get the ingredients in toime and if you read the blog on Christmas Eve that is!
If not, there’s Christmas dessert 2021 sorted for you.
From everyone at SK, we wish you a Merry Christmas and a Happy New Year, Let’s hope 2021 is better than 2020, not that it will be difficult!
Triple chocolate Christmas pudding brownie with whisky cream
Brownie:
- 200g butter
- 150g soft brown sugar
- 150g caster sugar
- 3 large eggs
- 120g plain flour
- 110g coco powder
- 100g golden syrup
- 75g dark chocolate
- 75g milk chocolate
- 75g white chocolate
- 400g Christmas pudding
Preheat your oven to 140-150oc In a kitchen mixer add the eggs, both sugars and golden syrup and whisk for 10minutes on a high speed till the mixture is light and fluffy. In a bowl sieve the plain flour and the coco.
In a separate bowl melt together the chocolates and the butter till liquid. Chop up the Christmas pudding into small pieces. While the machine is still whisking pour in the chocolate butter mix and combine well, then turn the speed down and add the coco powder and flour mix.
Finally fold in the Christmas pudding pieces and bake in a rubber square mould for 45-50 minutes. Allow to cool in the fridge before cutting up
Whiskey cream:
- 270g double cream
- 75g icing sugar
- 50g whiskey
In a kitchen mixer whisk together the cream, icing sugar
and whiskey till the cream is thick and doubled in volume. Set aside.
To finish gently warm the brownie, and serve with the
brandy cream and warm melted chocolate.
About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.
