Surely many of you will know the typical strong puddings that the British around these dates. It is a spicy mixture of raisins and nuts flavored with brandy, that fills the whole house with the smell of Christmas but that you have to bake for hours!

Well today I propose this recipe with which you will give a "British" touch to your party but it does not have any oven, only freezer. And it is so easy and fast to make that in less than 30 minutes you will have the dessert solved. The flavor ... the same but with a melting texture, super good!

Christmas Pudding Parfait

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All the flavor of English Christmas pudding but no oven.

Mayra Fernandez Joglar

Recipe type: dessert
Rations: 12

Preparation time: 6H
Cooking time: 16M
Total time: 6:16 p.m.

Ingredients

1 orange (zest and juice)
2 tablespoons of Port, brandy or sherry
125 g of seedless raisins
125 g prunes, pitted and chopped
15 g (1 Tbsp) of mix of spices (cinnamon, anise, cloves, nutmeg, ginger ...)
125 g brown sugar
125 g of chocolate with orange
4 claras
4 yolks
575 ml very cold whipping cream
Edible ornaments for decoration (cherries, chocolate balls, wafer flowers ...)

Preparation

Line a rectangular mold with cling film. You can use the model to make plum cake or sliced bread. Reserve.
Grate the previously chopped chocolate bar. To do this, program closed cup, turbo for 3 seconds. Check that there are no large pieces. Remove and reserve.
Without washing the glass, place the butterfly, pour the cream and whip it speed 3 ½. In approximately 1 minute it will be ready but you have to check that it does not cut. Once assembled, remove from the glass and reserve.
Put the grapes and prunes, the teaspoon of spices, the zest and the orange juice and the two tablespoons of Port in the glass. Schedule During 5 minutes, 90º, spoon speed and left turn so that the fruits swell with the liquid.
Then grind it all for 15 seconds, speed 4. Remove from the glass and reserve.
With the clean glass, place the butterfly on the blades. Put the yolks and sugar. Beat for 5 minutes speed, at 37º temperature and speed 3 ½ to whiten. Remove from the glass and reserve in a large bowl.
Add the cream that was reserved and mix with enveloping movements. When we have it incorporated, add the fruit mixture and the grated chocolate. Mix until all the ingredients are integrated.
In the clean glass put, again, the butterfly. Add the egg whites and beat during 4 minutes at 3 ½ speed. When it is almost to the point of snow add a tablespoon of sugar through the mouth, trying to make it fall in a cascade. Once finished, add the whites to the point of snow to the mixture. Also incorporate with enveloping movements.
Pour the mixture into the prepared mold. I advise you to ask for help to do this. It must be done very carefully so that the transparent film is as stretched as possible and wrinkles do not form because otherwise the pudding will be marked.
Freeze the mixture for at least 6 hours. I have left it all night and it has been perfect!
Remove from the freezer 15 minutes before serving, although this depends on the heat of the room. Place it on a pretty tray and decorate it with sugar pearls or chocolate balls.

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Christmas pudding parfait