Last minute Christmas gift ideas and Christmas pudding ice cream recipe...
Merry Christmas!
There are a still a few days left to order your gift vouchers in time for Christmas delivery!
Please email me Kate@lamusechezkate.com and I will do my utmost to get the vouchers out to you by Tuesday 24 December.
I hope you have a wonderful festive break - see you in 2020.
Christmas pudding ice-cream with brandy sauce
6 egg yolks
100 dark brown sugar
25 g treacle
1/2 l milk
100 ml double cream
1 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
25 g chopped almonds
100 ml brandy
250 g dried fruit – including some cherries
Lightly oil and line 6 individual pudding basins with cling film and set aside. Soak the fruit in the brandy for a few hours then whiz in the food processor to make a sort of paste. Heat the milk in a saucepan. Mix the egg yolks with the sugar and spices, pour on the heated milk and mix well. Return to the pan and heat gently stirring all the time until the mixture coats the back of a wooden spoon. Strain immediately and add the fruit paste and the cream. Leave for 24 hours ideally for the flavours to infuse further before churning in an ice-cream machine. Once churned, divide the mixture between the moulds and pop in the freezer.
For the sauce:
200 ml single cream
1 tbls sugar
1 tbls brandy
1 tsp corn flour
Mix the corn flour with a little of the cream. Bring to the boil the rest of the cream and the sugar, and mix with the corn flour. Return to the pan and re-boil. After a minute, when the corn flour is cooked add the brandy. Cover with cling film to prevent a skin from forming and chill well.
To serve: take the puddings out of their moulds and serve with a little of the brandy sauce around. Decorate with holly and sprinkle with icing sugar.
Up and coming cookery course dates:
Saturday 18 Jan - FULLY BOOKED
Saturday 25 Jan - FULLY BOOKED
Saturday 8 Feb - SPACES AVAILABLE
Saturday 22 Feb - SPACES AVAILABLE
I'm happy to host a bespoke course for up to 10 individuals so if you have a special occasion or celebration - get in touch and I will tailor make a course to suit you and your guests.
