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Toby Stuart's Christmas Pudding Parfait with Griotine Cherries and Amaretti Crumble


This parfait recipe works equally as well with leftover ginger or chocolate cake if you're not a fan of Christmas pudding.

Toby Stuart's Christmas Pudding Parfait with Griotine Cherries and Amaretti Crumble

This dessert with have all self confessed Christmas pudding haters eating their words (and their Christmas puddings). It's a delicious alternative to the traditional post-Turkey pud or a perfect way to use up any of the leftovers that may be lingering on Boxing Day.

About this recipe

Preparation Time 20 Minutes
Serves 2 People
Christmas Pudding Parfait with Griotine Cherries and Amaretti Crumble Christmas Pudding Parfait with Griotine Cherries and Amaretti Crumble

Ingredients

  • 5 egg yolks
  • 150g caster sugar
  • 350ml double cream
  • 5 egg whites
  • 75g caster sugar
  • 100g leftover Christmas pudding
  • 50g Griotine cherries
  • 40g Amaretti biscuits

Method

1.

For the parfait: Whip the egg yolks together with the caster sugar over a pan of simmering water until light and fluffy. Set aside to cool.

2.

In a large bowl, whip the cream to soft peaks, then fold gently into the cooled egg yolk mixture.

3.

Make a French meringue by whipping the egg whites and adding the 75g of caster sugar gradually, until you have a firm, shiny meringue.

4.

Beat one-third of the meringue into the egg mixture, along with the broken up Christmas pudding pieces. Gently fold in the rest of the meringue.

5.

Set into the desired mould and place into the freezer for at least 4 hours.

6.

To prepare the cherries: Drain them from the syrup, place the syrup into a pan and reduce until thick and syrupy. Add the cherries back to the syrup while still hot.

7.

For the crumble: Simply take some of the biscuits and crumble them up (but not too fine!)

8.

To serve: Warm the moulds slightly with a little hot water before turning out the parfait. Or if you set the parfait as a whole, remove from the mould and cut into desired portions.

9.

Place your portion of parfait into a bowl, spoon some of the warm cherries over along with some of the sticky, boozy syrup. Sprinkle over the Amaretti crumb and serve immediately.

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