Print Comment

Tom Kerridge's spiced orange cake with plum sauce and Christmas pudding ice cream

28 NOVEMBER 2013
Enlarge
This is a great alternative for everybody that says they don't like Christmas pudding, but it still tastes like Christmas. You can make the ice cream well in advance so you’re not left with loads to do on Christmas Eve.

Ingredients

• 3 oranges (boiled in water) – you will only need 450g of cooked orange
• 300g ground almonds
• 300g sugar
• 7 eggs
• 2 tsp. baking powder
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon

Method

1. Put 3 unpeeled oranges in a pot with and cover with cold water, bring to the boil, and cook for 2 hours.
2. Drain and, when cool, cut each Clementine in half and remove the seeds….
3. Then chop everything finely — skins, pits, fruit — in the food processor.
4. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding 450g of the chopped orange mix.
5. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top burning
6. Remove from the oven and leave to cool on a rack, but in the pan. When the cake's cold, you can take it out of the pan...

Christmas pudding ice cream

Ingredients

375g milk
375g cream
110g sugar
150g yolks
25g glycerine (optional)
500g crumbled Christmas pudding

Method

Bring the milk and cream up to the boil. Whisk together the egg yolks and the sugar until pale. Pour on the milk and cream. Whisk together and then place back into a pan and cook out to 82°C or the mix coats the back of a spoon. Add the glycerine which acts as an antifreeze. Pass the hot custard over the crumbled Christmas pudding and whisk together to mix. Pour into your ice cream churner and freeze.

Plum Sauce

Ingredients

1.5kg plums
150g butter
100g sugar
1 cinnamon stick
Juice of one lemon

Method

Half the plums and remove the stones. Melt the 150g of butter in a pan and add the 100g of sugar and the cinnamon stick. Pour the plums on top and add the lemon juice. Cook out on a slow heat until a puree is formed. Remove the cinnamon stick and blend in a jug blender until smooth. Pass through a fine sieve into a bowl and keep until needed. This may need letting down with a little water.

Tom Kerridge cooked this dish for HELLO! Online as part of his alternative Christmas dinner to celebrate the release of Free Birds on 29 November. The film, starring Owen Wilson,  Woody Harrelson and Amy Poehler, follows a flock of turkeys trying to get themselves off the menu in the run up to Christmas.

Share: