Christmas Pudding (Without the Pudding) with Marsala Syllabub
This has all the traditional flavours of Christmas pudding packed into a Marsala wine and orange jelly. It is a delightfully cool dessert that slips down easily after a very rich main course. It also doubles up as a fruit compote on its own without the jelly, and can served either with the syllabub or spooned over vanilla ice cream.
|75g no-soak dried apricots, cut into six|
|75g dried figs, cut into pieces the same size as the apricots|
|75g Agen no-soak prunes, cut into pieces the same size as the apricots|
|75g large Muscatel raisins|
|10g whole candied peel, finely chopped|
|¼ teaspoon mixed spice|
|1⁄4 nutmeg, freshly grated|
|1⁄2 small Cox’s apple, chopped (no need to peel)|
|grated zest and juice ½ small orange|
|grated zest and juice ½ small lemon|
|275ml Marsala wine|
|10g toasted flaked almonds|
|For the jelly:|
|7g leaf gelatine (4 sheets measuring about 11 x 7.5cm each)|
|275ml smooth-style fresh orange juice|
|For the Marsala Syllabub:|
|75ml Marsala wine|
|1 dessertspoon molasses sugar|
|150ml double cream|
|Preheat the oven to 120°C. Gas mark ½|
|Oven temperatures and Conversions|
|Click here for information|
|EQUIPMENT: You will need a 850ml pudding basin or six 175ml pudding basins or moulds.|
This recipe is from Delia's Happy Christmas
All you do to start off with is place all the compote ingredients (except the almonds) in a medium casserole.
Place it over direct heat and bring to simmering point, then put a lid on and transfer it to the oven and leave to cook slowly for 3 hours.
After that remove from the oven.
Now, place the gelatine leaves in a bowl, cover with cold water and leave to soak for 5 minutes. After that squeeze the gelatine leaves and add to the hot compote, giving it a really good stir to distribute it evenly.
Next add the nuts and orange juice, give it another good stir, and pour the mixture into the pudding basin then cool, cover and chill overnight, or until set.
For the syllabub, pour the Marsala into a bowl, add the sugar and leave aside for about 10 minutes to allow the sugar to dissolve.
Then pour in the cream and whisk with an electric hand whisk until it stands in soft peaks.
Cover and chill until needed.
To serve, remove the jelly from the fridge, dip the outside of the dish very briefly into hot water to loosen the jelly from the sides, and use a palette knife to release it all the way round.
Place a large, flat plate on top and invert the dish and plate, allowing a minute or two before carefully removing the dish to leave the jelly turned out on the plate.
Serve it at the table, cut into slices, with the syllabub, which looks nice with a little nutmeg grated over it.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Lovely light jellies for those who find a traditional Christmas pudding just a little too filling after all that goose or turkey! The cider adds frothy bubbles to the syllabub as long as you make it just before serving...
This recipe is a lighter take on the Christmas pudding theme. You can make them a few hours ahead, and re-heat in a medium oven for about five minutes before serving.
Christmas pud with a difference: rum and coconut ice cream, with rum-soaked fruit...what could make a more delectable change from the traditional steamed version at the end of a rich meal?
Here is another festive dessert that makes good use of home-made mincemeat. Serve it fairly warm, with Cumberland Rum Butter to melt through the lattice.
Not everyone loves the traditional rich plum pudding, so if you're after something lighter for your festive finale, look no further than this wonderfully light pud that won't leave you feeling too full!
Those who aren't too keen on a traditional rich, dark Christmas pud may find this lighter, spicier version more to their liking.
This lovely traditional Christmas pudding is a good bet for those who don't like the richness of a traditional plum pudding, yet still want the elements of it - steaming, apples, raisins - in their Christmas Day dessert.
Light and full of Christmas flavour, this steamed panettone pudding will go down a treat after the turkey on Christmas Day! Serve it with an alcoholic citrus sauce for a festive finale to remember...
Most Popular recipes
26 Nov 2015 17:32
Weekly Christmas newsletters
26 Nov 2015 18:35
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
26 Nov 2015 22:19
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15