Christmas pudding and cherry trifle with brandy cream
makes
6
Two classic Christmas desserts combine in this recipe by Phil Wood. Begin this recipe at least 6 hours ahead. You'll need a piping bag with small star nozzle.
Ingredients (13)
- 440g Christmas pudding, broken into large pieces
- 4 cups (1L) full cream milk
- 1 tbs brandy
- 6 eggs, lightly beaten
- 220g brown sugar
Cherry jelly
- 100g caster sugar
- 400ml red wine
- 4 packets Aeroplane Original Port Wine Flavour Jelly
- 30 cherries, pitted, plus extra cherries, cut into cheeks, to serve
Brandy cream
- 1 tbs brandy
- 2 cups (500ml) thickened cream
- 1/2 cup (60g) pure icing sugar
- 2 tbs brown sugar
Method
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1.Preheat 140°C. Grease 6 x 2 cup (500ml) capacity baking dishes. Divide Christmas pudding evenly among dishes.
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2.Place milk, brandy, eggs and sugar in a bowl and whisk until combined. Strain through a fine sieve into a jug, then pour 1 cup (250ml) of mixture into each of the prepared dishes. Place dishes on a tray and bake for 1 hour or until just set but still wobbly in the centre. Remove from the oven and set aside to cool to room temperature. Chill for 4 hours or until set.
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3.Meanwhile, for the cherry jelly, place sugar and red wine in a small saucepan over medium heat and bring to the boil. Place jelly crystals in a heatproof bowl. Pour over wine mixture and mix well until sugar and jelly crystals have dissolved. Add 400ml cold water and stir to combine. Set aside to cool to room temperature.
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4.Place 5 cherries on top of each set custard. Pour 2/3 cup (180ml) jelly mixture over each custard, and chill in the fridge for 1-2 hours until set.
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5.For the brandy cream, place all ingredients in the bowl of a stand mixer with the whisk attachment and whisk to soft peaks. Place in a piping bag fitted with a small star nozzle. Pipe cream mixture on top of the jelly and top with extra cherry cheeks, to serve.
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