This alternative Christmas pudding recipe is made with Greek yogurt; what a refreshing change! Guaranteed to be lighter than traditional Christmas pudding and kinder to the waistline. And it looks great too!
Preparation time: 30 minutes plus soaking and freezing
You will need:
250g (9oz) mixed died fruit
4tbsp dark rum
4 free-range egg yolks
100g (4oz) caster sugar
350ml (12fl oz) double cream
100g (4oz) coconut cream
200g (7oz) Greek yogurt
glacé cherries, to serve
8 mini pudding moulds or 1 x 1.2-litre (2pt) pudding basin, lined with clingfilm
1 Roughly chop the fruit then place in a bowl with the rum, cover and soak for at least 4 hours or overnight. (You can soak half the amount again and serve on the side. It will keep in the fridge for a week in a sealed container.)
2 Whisk the egg yolks and sugar together. Bring the cream to a boil then pour over the yolks, whisking all the time. Return to the pan then cook very gently, stirring all the time until it has thickened, just for a few minutes.
3 Take off the heat and stir in the coconut cream. Allow it to cool then add the yogurt and the dried fruit. Stir well then spoon into the pudding moulds or basin and freeze for at least 6 hours, or overnight, if possible.
4 To serve, take out of the freezer, leave at room temperature for 10 minutes, remove from moulds and top with a glacé cherry. Will keep for up to a week in the freezer.
with thanks to Woman and Home magazine
posted by Emily