Christmas pudding parfait

Fiona Anderson

Simplicity, tradition and taste all trapped in a gorgeous wafer. Crumble a 10cm Christmas pudding and soak it in brandy and rum to incorporate into the parfait.

Ingredients

1	Christmas pudding, a 10cm pudding, crumbled
40 ml	Brandy
30 ml	Dark rum (Main)
1	Oil spray, canola
9	Free-range egg yolks
250 g	Caster sugar
1	Orange, zest
2 Tbsp	Honey
¼ cup	Drambuie (Main)
1 tsp	Vanilla extract
700 ml	Cream

Icecream wafers (makes 32, 7cm x 7cm wafers)

60	Unsalted butter, at room temperature
90 g	Soft brown sugar
2 Tbsp	Golden syrup
1	Free-range egg, large
140 g	Flour
½ tsp	Baking soda

Directions

1. Crumble Christmas pudding into a large bowl and pour over brandy and rum.
2. Spray 3 terrine moulds with canola spray, then line with baking paper.
3. Whisk egg yolks until pale and thick with an electric mixer.
4. Place caster sugar in a small pot with half a cup of water and bring to the boil. Continue to boil until syrup reaches 116C on a sugar thermometer.
5. Remove from heat and slowly drizzle down the side of the mixing bowl on to the egg, while the mixer is running.
6. Continue to whisk until mixture has cooled. Fold in orange zest, honey, Drambuie and vanilla.
7. Whisk cream until a soft peak forms and fold gently into the egg mixture with a whisk until just combined.
8. Pour parfait mixture evenly into terrine moulds and press Christmas pudding mix into each mould. Place in a freezer overnight to set. You can keep it in the freezer for up to 2 weeks at this point.
9. When ready to use, remove parfait from moulds by dipping the mould into hot water for 5 to 10 seconds. Tip parfait upside down on a cutting board and remove mould and baking paper. Slice parfait into thick slices with a hot, sharp knife and sandwich each piece between 2 wafers. Serve immediately.
10. To make the ice cream wafers, heat oven to 180C, place all ingredients into a mixing bowl and mix together until smooth. Line 2 baking trays with baking paper and, using a steel spatula, thinly and evenly spread mix over the baking paper. Bake for 5 to 6 minutes or until golden brown. Remove from oven and cut into 7cm x 7cm squares while wafers are still hot. Allow to cool completely before storing in an airtight container for up to 1 week.