Australian Christmas Pudding

You are here:

Print to PDF

[X]

Print recipe

Australian Christmas Pudding

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

0 slice(s)

250 grams Mixed fruit, Glace Pineapple, Aprocots, Cherries and sultanas
45 grams Honeycomb, Small crunchie bar will do.
150 grams brandy, Use a quarter of a cup to soak fruit
4 --- eggs ( large), Separate eggs
3 level tablespoons cocoa
45 grams hazelnuts, Must be finely chopped
2 level teaspoons Gelatine powder
150 grams cream
15 grams Copha Melted
60 grams Dark Chocolate melted
90 grams White Chocoate Melted
150 grams icing sugar

Add to shopping list

6

4h 30min

Preparation 4h 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Dessert

Recipe's preparation

Method

Measure mixed fruit using Thermomix. Chop Large pieces of pineapple, apricots and cherries at speed 4 for 4 secs. Place in bowl and pour brandy over the top to soak for several hours or overnight. Whip cream at speed 3 watching carefully to see it is the right consisitency. Melt dark chocolate at speed 3 for 4 minutes whiping down the sides when finished with spatular. Set aside in a bowl til needed. Place whipped cream aside in a bowl. Next beat egg whites. Insert butterfly wisk and beat at speed 3.5 for 4 minutes or until still. Add sifted cocoa and sifted icing sugar. Beat for 30 secs at speed 3.5. Add gelatine and beat for 10 seconds at 3.5. Then add yolks and beat for another 10 seconds at 3.5. Regularly wipe sides down with spatular. Add cream and dark chocolate, mix at speed 3.5 for 15 secs. Then add fruit and mixed for another 5 secs at speed 3. Line a Dolly Varden tin or similar with plastic and place mixture inside. Freeze overnight. Next day melt white chocolate at speed 3 for 4 minutes, then drizzle over side of icecream pudding which has been placed on a large plate. Cut into slices.

Accessories you need

Spatula TM5/TM6
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.