Christmas Cracker Puddings with Mascarpone Rum Cream
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.
Unfortunately since this recipe was written it has become increasingly difficult to find Feuilles de Brick pastry. We have sourced two online suppliers, but both have a high minimum order, however if you need a large number for a party it may be worthwhile. Feuilles de Brick pastry is also used in Delia's recipe for Parma Ham, Pecorino and Rosemary Crisps.
French Click online only, and Chantenroy, online and from their shop in Wimbledon
|7 feuilles de brick (see intro)|
|3 individual luxury Christmas puddings (about 113g each)|
|grated zest of 1 orange|
|grated zest of 1 lemon|
|1 level tbsp icing sugar|
|For the mascarpone rum cream|
|250g tub mascarpone|
|3 level tbsp dark muscovado sugar|
|3 tbsp dark rum|
|Need help with conversions?|
This recipe is from Delia's Happy Christmas
Pre-heat the oven to 180C/gas mark 4. You will also need a lightly greased baking tray. First of all mix the rum with the muscovado sugar in a small bowl and leave it to stand so the sugar has time to dissolve (about 30 minutes).
Meanwhile, turn out the Christmas puddings into a bowl along with the grated zests, and mix well with a fork.
Divide the pudding mixture into six equal portions and roll each one on a clean, flat surface into a sausage shape (about 12cm in length).
Next carefully peel one of the sheets of pastry away from its backing paper, and lay it on a clean, dry surface. Then take the first 6cm of pastry nearest to you and fold it inwards.
Place one of the rolled pudding pieces along the folded edge and roll it tightly away from you so you have a long cigar shape. Repeat the process with the remaining five rolls of filling then arrange them, evenly spaced, on the baking tray.
Now take the remaining sheet of pastry, and using a pair of scissors cut 12 ribbons (about 1cm wide) from the centre of the pastry (so the ribbons will be longer).
Next, pinch the pastry around both ends of each pudding and gently tie it with a pastry ribbon – without pulling too tightly or it will break.
When all the crackers are tied, pop the tray on the centre shelf of the oven and bake them for 18 minutes.
Meanwhile, make the rum cream by combining the rum-and-sugar mixture with the mascarpone, using an electric hand-whisk.
When the crackers are baked, let them stand for 10 minutes before cutting each one in half diagonally with a serrated knife.
Plate them, one half cracker leaning against the other, dusted with some icing sugar and a dollop of cream on the side.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Some people find a traditional Christmas pudding a bit too heavy at the end of a meal: if this is you, you'll love this alternative as it's lighter but still has all the flavours of the real thing.
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...
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!
Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...
The perfect Christmas pud for busy people - you can forget all that stirring and macerating with this one! Quick and easy...and it cooks in an hour! If you want to make it ahead it freezes well.
This is the classic steamed Christmas pudding - with a recipe from Delia that will stand the test of time and become a staple of your festive celebrations.
This recipe would be perfect for serving something home-made with pre-dinner drinks, and you can ring the changes with the type of cheese you use.
Most Popular recipes
Win a Panasonic breadmaker and a supply of Carr's flour
08 Mar 2014 09:15
|Cookery School Webchat with Delia||
08 Mar 2014 07:07
mini i pad
07 Mar 2014 21:57
|Food and travel||
03 Feb 2014 19:58
Chocolate Beetroot Cake
19 Feb 2014 08:56
|Can Anyone Help?||
08 Mar 2014 08:49
20 Feb 2014 13:40
08 Mar 2014 08:43
28 Feb 2014 18:49