Mini Christmas puds with white chocolate custard.
- 70g dates (I buy these pre-chopped)
- 70g dried cranberries (try to find the cranberries that are not covered in sugar)
- 70g raisins
- 70g sultanas
- Zest of 1 lemon
- Zest of 1 orange
- 1/2t ground cinnamon
- A good grating of fresh nutmeg
- 60g toasted and chopped hazelnuts (I buy these pre-toasted and chopped)
- 60g pecans
- 140g ground almond
- 50g cacao butter
- 6T dairy and sugar free yoghurt
- 3T rice syrup or other syrup
- 1/2t vanilla essence
- A few fresh thyme leaves, use the very top of the stalk
- Put all of the dried fruit in a bowl, add hot water to cover the fruit by a couple of centimetres. Allow the fruit to soak for around one hour, drain and rinse well.
- Put the hazelnuts and pecans in the chopper attachment of a hand blender or in a food processor. Grind until they are like breadcrumbs. Add the zest, spices and dried fruit. Blend again, pour into a bowl, add the ground almond and stir until it is all combined.
- Mould into balls using either your hands or a mould. Chill in fridge whilst you are making the custard.
- Melt the cacao butter in a glass bowl on top of a pan of boiling water (bain marie). Once it is cool remove the bowl protecting your hand as it will be hot. Add the yoghurt, syrup and vanilla essence. Mix well and chill in the fridge, it will thicken but will not set hard.
- Once the puds have firmed up put them onto a serving plate pressing down slightly so they won’t roll around. Add a dollop of custard to each, you should have a decent amount of custard left.
- Using a toothpick or something similar poke a hole in the top of each pud, then carefully place the thyme into that hole. Serve with the extra custard on the side.
Recipe from Chef Day Radley