Top Tip

Christmas Pudding Semifreddo

Desserts Food
Sophie Wright, author & chef
12 Servings
Christmas pudding 175g
Sweet Marsala wine 75ml
Orange 1 zest
Lemon 1 zest
Whole almonds 75g
Cinnamon 1/2 tsp
Nutmeg pinch
Clove pinch
Salt pinch
Large eggs 3
Sugar 100g
Kerrymaid Double 300ml
Seasonal fruit
  1. Line the ramekins, terrine mould or pudding bowl with cling film
  2. Crumble the Christmas pudding into a bowl and pour over the wine. Add the zests, almonds and spices and leave to soak
  3. Separate the eggs. Place the whites into a large bowl, add the salt and whisk to firm peaks
  4. In another bowl, whisk the yolks with the sugar until they turn pale. In another bowl whisk the Kerrymaid Double to firm peaks and then fold into the egg and sugar mix. Gently fold in the whisked egg whites
  5. Fold in the soaked Christmas pudding and pour mixture into your lined mould, cover the tops with the excess cling film and place into the freezer for 6-8 hours until set
  6. To serve:Remove the top layer of cling film and tip the mould
    upside down. Pull away the mould and remove cling film. Garnish with seasonal fruits and serve