Recipe

The great Australian Christmas pudding

Traditionally, Australians cooked English-style puddings at Christmas but, although we love them, a lighter pudding is more suited to a hot climate; hence the Great Australian Christmas Pudding was created ­ light, creamy and cool.

  • 50 mins cooking
  • Serves 8
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Ingredients

The great Australian Christmas pudding
  • 1 cup (240g) mixed glacé fruit
  • 1/4 cup (60g) glacé cherries
  • 1/4 cup (40g) sultanas
  • 1/4 cup (60ml) brandy
  • 4 large eggs, separated
  • 1/2 cup (80g) icing sugar
  • 1/4 cup (25g) cocoa powder
  • 60 gram dark chocolate
  • 1/3 cup (45g) roasted hazelnuts, chopped coarsely
  • 45 gram chocolate honeycomb bar, chopped coarsely
  • 2 teaspoon powdered gelatine
  • 1 tablespoon hot water
  • 1 cup (250ml) pouring cream
  • 180 gram white chocolate
  • 1/4 cup (35g) hazelnuts, extra, roughly chopped

Method

The great Australian Christmas pudding
  • 1
    Place mixed glacé fruit into a food processor fitted with a metal blade. Process for 3 seconds. Add cherries, process 2 seconds. Place fruit in a medium bowl, add sultanas; stir in brandy. Cover, store in a cool, dark place overnight (fruit chunks should not be too large or they will tear the pudding when cutting).
  • 2
    Line a 2-litre (8-cup) pudding steamer with plastic wrap, smoothing the wrap to remove as many wrinkles as possible.
  • 3
    Beat egg whites in a small bowl with an electric mixer until firm peaks form; gradually beat in the combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks.
  • 4
    Place dark chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don't let water touch the base of the bowl). Stir chocolate until smooth. Cool for 5 minutes.
  • 5
    Stir melted chocolate into egg mixture. Pour chocolate mixture over fruit, mix well. Stir in nuts and honeycomb.
  • 6
    Sprinkle gelatine over the hot water in a small heatproof jug; stand jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool slightly. Stir gelatine into chocolate mixture.
  • 7
    Beat cream in a small bowl with an electric mixer until firm peaks form; fold into chocolate mixture. Pour mixture into pudding steamer. Smooth top; cover, freeze overnight.
  • 8
    Invert pudding onto a chilled serving plate; remove steamer, peel away plastic wrap. Return to the freezer.
  • 9
    Place white chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don't let the water touch the base of the bowl). Stir chocolate until smooth. Cool for 5 minutes, then spoon chocolate gently over top of pudding. Return to freezer immediately to allow chocolate to set. Top with extra hazelnuts to serve.

Notes

If you prefer, instead of using a food processor to chop the fruit, you can chop it finely by hand. Use a warm knife to cut the pudding if the white chocolate is hard to cut through neatly.

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