RECIPES

MATTHEW WALKER CHRISTMAS PUDDING & COGNAC TRIO

Print | Email this to a friend

• You will need
•  
• 1 Matthew Walker 454g Christmas Pudding
• 12 shot glasses, or similar
• Cranberry Juice
• Cognac
• Gelatine
• Double Cream
• Sugar
• Vanilla Extract
• Madeira Cake
• Coffee
•  
• Difficulty: Medium
• Preparation: 45 minutes + chilling time
• SERVES 4

Christmas Pudding, Coffee & Cognac Layer

• 200g Pudding, thinly sliced and cut into rounds to match shot glasses
• 150g Madeira cake, thinly sliced as above
• 60ml Espresso coffee, cooled
• 20ml Cognac
•  

1. Layer the pudding and cake alternately into 4 shot glasses (You can use the cut offs for the other desserts)
2. Mix the cooled coffee and cognac together and pour over the cake & pudding layers
3. Refrigerate for 4 hours or preferably overnight

Cranberry, Cognac & Pudding Jelly

• 80-90g diced Christmas Pudding
• 450ml Cranberry juice
• 25ml Cognac
• 1 sachet Gelatine
•  

1. Place the diced pudding into 4 of the shot glasses and pour over the cognac.
2. Make up the Gelatine as per manufacturers instructions; add the Cranberry juice and stir well. Pour over the diced pudding.
3. Refrigerate to set, preferably overnight.

Christmas Pudding Panna Cotta with Cognac

• 100g diced Christmas Pudding
• 40ml Cognac
• 50ml Milk
• 1 sachet Gelatine
• 600ml Double cream
• 100g Caster sugar
• 2 drops Vanilla Extract
•  

1. Mix the milk & gelatine together, set aside. Place the diced pudding into 4 shot glasses.
2. In a saucepan, heat the cream & sugar over a medium heat until just boiling. Whisk in the Gelatine & milk until dissolved. Cook for 1 minute, stirring constantly. Remove from heat.
3. Pour over the diced pudding and chill for at least 4 hours or preferably overnight.

•  
• To Serve
• Remove the shot glasses from the fridge about an hour before serving, decorate with cranberries for a festive feel and serve.

STUFFED PEACHES WITH MASCARPONE CREAM

Print | Email this to a friend

• INGREDIENTS
•  
• For the peaches -
•  
• 4 large peaches, halved & stoned
• 150g leftover Christmas Pudding,
  broken or chopped into small pieces
• 2 tablespoons of Sherry
•  
• For the cream -
•  
• 10g Caster Sugar
• 1 egg yolk
• 2 teaspoon Sherry
• 75g mascarpone
• 50ml double cream

METHOD

1. To make the cream, beat the sugar & egg yolk until pale and thick. Stir in the sherry and fold in the mascarpone. Whip the double cream to form soft peaks and fold into mixture. Chill until needed.
2. Preheat the oven 200°c/400°c/Gas Mark 6. Using a teaspoon scoop out some of the flesh from the cavity of the peaches, leaving reasonable space for the stuffing. Chop up the remaining flesh.
3. With a fork, break up the pudding and mix with the Sherry, add the peach flesh.
4. Place the halved peaches in an ovenproof dish and fill with the stuffing, Bake for approximately 30mins.
5. Leave to cool until just warm and serve with a generous spoonful of the mascarpone cream.