I don’t really like Christmas pudding. There. I said it. It’s too rich, too heavy and quite sickly, especially to eat on what is, lets face it, the most gluttonous day of the year.
I’m always looking for an alternative that still feels just as festive. At home my mums Christmas pudding ice cream does the job. This year I can’t make it back to the UK to see my friends and family and I fear that my own iced Christmas puds might just leave me homesick and hankering for my mums version.
I’ve come up with something that’s just different enough to feel like a change. These are indulgent without feeling too rich and heavy. They might just be the perfect end to your festive feast.
These also have the added bonus that, aside from setting time, they’re really quick to make and can be made well ahead of time. Cause lets face it, who has time to spare at Christmas? Make sure that you use a fat-free mincemeat for these (i.e. one made without suet). Oh look, there’s a recipe for that here: https://colonialcravings.wordpress.com/2013/12/02/fat-free-mincemeat/ what luck!
makes 4 (8-10 dinky ones for parties)
250ml double cream
250ml whole milk
1 tbsp sugar
2 tbsp brandy
1 tsp vanilla
3 leaves of gelatine
2 tbsp mincemeat plus 1 tsp for each glass
Put the gelatine in a bowl of cold water and set it aside to soak.
Combine everything else except the mincemeat in a medium pan and set it over a low heat. Allow it to become quite hot whilst stirring it but don’t let it boil. Remove the pan from the heat.
Squeeze the excess water from the softened gelatine and add the leaves to the pan. Stir until they have dissolved.
Put a teaspoon of mincemeat in the bottom of each of your serving glasses or moulds. Add two tablespoons of mincemeat to the cream mixture and stir them in. Divide the mixture between the glasses and then pop them in the fridge to set.
Before serving either sprinkle the tops with a tiny bit of cinnamon if you are serving the panna cotta in glasses or tip them out of the moulds and onto dessert plates.