Christmas Pudding Sundae Recipe - Great British Chefs
Paul Welburn serves up a gourmet take on a sundae for a seriously festive dessert, with layers of prune figgy cake, brandy cream and Christmas pudding ice cream topped off by heady rum-soaked raisins.
Ingredients
- 100g of raisins, golden or regular
- 200ml of dark rum
- 1 tsp mixed spice
- 1 vanilla pod, seeds scraped
- 50ml of stock syrup
- 850g of prunes
- 25ml of vanilla essence
- 1.5l water
- 75g of bicarbonate of soda
- 225g of butter
- 850g of sugar
- 10 eggs
- 850g of self-raising flour
- 115g of christmas pudding
- 800ml of milk
- 100ml of cream
- 30g of milk powder
- 100g of sugar
- 200g of egg yolk
- 50g of brandy
- 250g of milk
- 250g of cream
- 8 egg yolks
- 75g of sugar
- 1 orange, zested and segmented
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