30 November 2009

Cooking for Christmas

I want to point my devoted readers in the direction of the world's best Christmas pudding recipe, courtesy of my big brother's blog. Go cook - and be prepared for the best and most alcoholic pudding you have ever tasted!

The best thing to eat with this pudding is my icecream:

2 eggs, separated
1/2 cup white sugar
1 tablespoon hot water
300mL fresh cream
Flavouring to taste (I recommend vanilla bean)

Separate eggs. Put whites in a medium-sized bowl, yolks in a small bowl. Beat whites until the peaks turn over (when you lift the beater, a sharp standing should be left, but the top will droop). Add 1/4 cup of sugar, beat until the whites turn over again. It will look a bit like a meringue mix.

Add the hot water to the yolks. Beat until frothy. Add 1/4 cup sugar, beat until cream coloured and thick (standing the bowl in warm water speeds this up).

Beat the cream until whipped, but still soft enough to fall from spoon or beater. Fold in yolks and whites. Add flavouring. Freeze immediately for at least 12 hours.

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