herald

Monday 20 October 2014

Plum pudding parfait with brandy custard

Treat your family with Derry Clarke's amazing plum pudding recipe.

Ingredients for the parfait

350g sugar

7 egg whites

½ litre cream

2 cups of crumbled cooked plum pudding



Ingredients for the brandy custard

½ litre of custard

1 measure of good quality brandy

Pinch of cinnamon

Pinch of nutmeg



For the parfait

1. Whisk the egg whites to stiff peaks, then slowly add the sugar until fully combined.

2. In a separate bowl, whisk the cream to soft peaks, and fold it into the egg and sugar mixture. Then break up the plum pudding and fold it into the parfait mix.

3. Line a bread tin with clingfilm, then add the parfait mixture and put it in the freezer.



For the brandy custard

1. Simply combine all ingredients in a bowl. To serve the parfait, heat the bottom of the bread tin under hot water for a few seconds, then lift out the parfait and slice it into portions. Serve it with the brandy custard or fruit as shown.

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