Seeing as we are now on the countdown to Christmas (well it is my favourite time of the year!) I can’t help but look for new and interesting festive recipes.  This tasty ice cream bombe is a great alternative to Christmas pudding when you’re after something a little less rich…

You will need:

284ml carton double cream
200ml carton crème fraîche
200ml (7fl oz) milk
4 egg yolks
125g (5oz) caster sugar
350g (12oz) ready-made or leftover Christmas cake
Redcurrants, for decoration

Method:

1 .Place the cream, crème fraîche and milk into a small saucepan and bring gently to a simmer.

2. Whisk the eggs and sugar together. Pour the hot cream mixture onto the eggs and beat together to make a custard.

3. Pour the custard back into the pan and continue heating gently, stirring continuously until the mixture has thickened (enough to coat the back of a spoon).

4. Pour the ice cream mixture into a shallow container and freeze for 1 hour.

5. Stir the mixture, beating in any ice crystals. Crumble the cake into the mixture and pour into 6 small pudding moulds or ramekins. Freeze until solid (about 4-6 hours).

6. Dip each mould into hot water for a few seconds before turning out.

7. Rinse redcurrants on the stalk under the tap and gently shake off the excess. Dust the berries in caster sugar for a frosted effect.

Via goodtoknow.co.uk

Posted by Emily

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What better way to finish a meal than with a delightful dessert made with delicious summer fruits?  You needn’t be a pro in the kitchen though, as these simple recipes below show.  Have a go and ‘wow’ your friends!  The lovely colours just add to the temptation…

Summer Fruit Kuchen

Fruit Sundae 

Orange rice pudding

Ginger-peach ice cream pie

Images and recipes via womansday.com

posted by Emily

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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
Makes 8

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

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