Iced Christmas Pudding Parfait, Caramelised Fig, Toasted Walnuts
Goodfellows in Wells may be known for serving some of the best seafood in the southwest but chef-patron Adam Fellows can turn his hand to a mean dessert too. With the festive season upon us, here’s Adam's take on the traditional Christmas pudding:
1 small Christmas pudding
150 g sugar
2 egg yolks
500 ml whipping cream (lightly whipped)
150 g egg whites
4 fresh figs
Brandy and Orange Sauce
250ml double cream
Zest 1 orange
½ tsp corn flour
To make the parfait, take a bowl and whisk the egg yolks and 100g of sugar, cook over a pan of water for 7-8 minutes until thick. Remove from the heat and leave to cool.
Whisk the egg whites in a bowl until stiff. Add the remaining sugar and continue to whisk for 1 minute. Mix the crumbled Christmas pudding with the sabayon and fold in the meringue, and then fold in the lightly whipped cream. Spoon into a tray, lined with greaseproof paper, smooth level and freeze.
Sauce – Mix the corn flour with the double cream and add the orange zest. Bring to the boil and cook while stirring for 5 minutes. Add the brandy and mix.
Cut the figs in half and roll in the sugar. Place into a hot frying pan and caramelise on both sides. Toast the walnuts in a hot oven until golden and chop into chunks.
To serve – Cut a rectangle of the iced parfait and place in the centre of the plate. Put
Two halves of fig on top of the parfait and pour a little sauce around.
Chef's tip – Christmas pudding ice cream is also another lighter alternative to the traditional Christmas pudding. Either make your own vanilla ice cream and add the pudding to it 2 minutes before fully churned or buy a good quality ice cream, place in a container and mix in the slightly softened pudding. Serve with warm sauce!