Kenwood Christmas Menu: Sweet Endings with Pomegranates, Pudding and Pavlova

Clementine & Brandy Fruit Pudding

Clementine & Brandy Fruit Pudding

Kenwood Christmas Menu:

Sweet Endings with Pomegranates, Pudding and Pavlova

Mini Clementine and Pomegranate Pavlovas

Mini Clementine and Pomegranate Pavlovas

As you know from my post last week, I am one of five lucky food writers/bloggers that are participating in the Kenwood Christmas Menu challenge in the run up to Christmas; we were all sent a Kenwood Titanium Chef to help with our preparation for a fabulous four-part Christmas Menu. Week one was all about “Getting Ready”, and I shared two new recipes here: Kenwood Christmas Menu: Christmas Pudding Chocolate Spread and Spiced Quince & Cranberry Chutney. You can also see what the other Kenwood Christmas Menu chefs made by clicking on the links at the bottom of this post, as we are all sharing our recipes throughout the four-week campaign…..

Clementine and Brandy Fruit Pudding

Clementine and Brandy Fruit Pudding

Week two is dedicated to “Preparing the pud” – where we all share our best recipes for that extra special Christmas dessert, whether it be a traditional pudding or a chocolate cake, it’s all about PUDDING today, and I have created two beautiful new recipes, all made with the aid of my Kenwood Titanium Chef. Firstly, I decided to offer an alternative Christmas pudding and I am rather pleased with my Clementine and Brandy Fruit Pudding - it is a light fruity pudding made with butter, clementines, bread crumbs and a generous amount of brandy. It looks stunning, makes a fabulous centre piece on the festive dessert table and cane be made a week before Christmas, or can be made now and popped into the freezer ready for the big day.

Clementine and Brandy Fruit Pudding

Clementine and Brandy Fruit Pudding

The pudding is topped off with a drizzle of orange and brandy sauce, and as you can see from the photos, this pudding is much lighter than a traditional Christmas pudding, and would make a fabulous ending for a festive family feast. I always think that oranges, clementines, tangerines and satsumas are cheery symbols of Christmas, and I remember searching for a tangerine at the bottom of my Christmas stocking, then peeling it and eating it in the cold darkness of my bedroom on Christmas morning……it was all part of the mystery and excitement, as well as feeling just a little naughty, as I was eating something whilst still in bed…… which, was usually forbidden!

Clementine and Brandy Fruit Pudding

Clementine and Brandy Fruit Pudding

Another symbol of Christmas for me are pomegranates – I always knew as a child that Christmas was on its way when pomegranates appeared in the fruit bowl; and, it always felt terribly grown up to be allowed to eat them with a pin…….with supervision of course.  Pomegranates are currently “the new black” and appear everywhere, in jams and chutneys,  tagines (as I made recently here - Aromatic Beef and Quince Tagine with Pomegranate ) as well as jellies, compotes and in desserts.  But, as someone who hates to be “spoon fed” but current media trends, I wasn’t going to use them in this dessert, but their jewel like glow and sharp flavours really do enhance this dish, both visually and on the taste front. So, when I initially created my Mini Clementine Pavlovas, I decided at the last minute to add some pomegranates, and thus Mini Clementine and Pomegranate Pavlovas were born.

Pomegranates

Pomegranates

I made the meringues in my Kenwood Titanium Chef, and was very impressed with the balloon whisk and how quickly it whipped up the egg whites; the addition of the sugar was also easy and fuss-free due to the fact that the splash cover has an opening, so my sugar could be added bit by bit to the egg whites without turning the machine on and off, and having to lift up the splash cover.  I like my meringues to be a golden colour, and not a commercially made  ”bright white”, so I followed my mum’s technique of allowing the to continue cooking as well as drying out in the oven over night – the result is lovely golden meringues with a crisp outside and a marshmallow inside.

Mini Clementine and Pomegranate Pavlovas

Mini Clementine and Pomegranate Pavlovas

These meringue mini pavlova cases are so easy to make, and keep for up to a week in an airtight tin, or can be frozen.   You can add any filling of your choice, but I was rather pleased with my simple clementine and pomegranate compote, with a splash of Cointreau. This recipe makes 6 medium-sized pavlova bases, but the recipe can be increased for a crowd. If serving to children, simply omit the booze.

Mini Clementine and Pomegranate Pavlovas

Mini Clementine and Pomegranate Pavlovas

I hope you enjoy my two alternative Christmas Puds, they both embrace my two favourite Christmas fruits, and would be great for Boxing Day, Christmas Eve, New Year as well as for the big day. The great thing about both of these desserts/puddings, is that they can be prepared ahead of time, and both of them are suitable for freezing too. It was certainly a breeze making them with my Kenwood Chef, and I have also been experimenting with the food processor and all the other attachments  as you will see next week when the theme is “All the trimmings” ……..from roast spuds to sage and onion stuffing, although, I have some lovely new recipes up my sleeve! Both recipes are shown below, and don’t forget you can always print my recipes, making it easier to follow in the kitchen.  That’s all for week two of my Kenwood Christmas Menu, see you later, Karen.

Meringues for mini pavlovas

Meringues for mini pavlovas

Mini Clementine and Pomegranate Pavlovas

Serves 6
Prep time 15 minutes
Cook time 4 hours
Total time 4 hours, 15 minutes
Allergy Egg
Dietary Vegetarian
Meal type Dessert
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Birthday Party, Christmas, Formal Party
Region British
By author Karen S Burns-Booth
Dazzling little mini pavlovas that are perfect for after a large meal, such as Christmas Dinner; these little meringue nests are served with fresh thick cream and a compote of clementines, Cointreau® and pomegranate.....light, exotic and an elegant dessert worthy of any celebratory meal. Both the compote and meringues can be made beforehand, making this a fuss-free dessert.

Ingredients

  • 2 large egg whites
  • 4oz (110 g) white caster sugar
  • 1 pomegranate (cut in half and tapped to release all of the seeds)
  • 4 to 5 clementines, depending on size (peeled and separated into segments, removing as much pith as possible.)
  • 50g caster sugar
  • 1 teaspoon Cointreau® liqueur
  • double cream to serve

Note

Dazzling little mini pavlovas that are perfect for after a large meal, such as Christmas Dinner; these little meringue nests are served with fresh thick cream and a compote of clementines, Cointreau® and pomegranate.....light, exotic and an elegant dessert worthy of any celebratory meal. Both the compote and meringues can be made beforehand, making this a fuss-free dessert.

Directions

Step 1 Preheat the oven to 150C/300F/Gas Mark 2.
Meringues: Place the egg whites in a large, grease-free bowl and, using the balloon whisk on the Kenwood Chef (or other stand mixer) whisk on number 1. Continue for about 2 minutes, until the whites are foamy, then switch the speed to 3 and carry on whisking for another minute. Now turn the speed to 5 and continue whisking until the egg whites reach the stiff-peak stage.
Step 2 Now, add the sugar on high speed (number 5 on the Kenwood), a little (about a dessert spoon) at a time, until you have a stiff and glossy mixture. Spoon 6 heaped dessert spoons of the mixture on to the prepared baking sheet, spacing them evenly. Then, using the back of the spoon or a small palette knife, hollow out the centres. (You need a large baking sheet measuring 16 x 12 in (40 x 30 cm), lined with baking parchment.)
Step 3 Put the meringues in the oven, and then reduce the heat to 140C/Gas Mark 1. Bake them for 30 minutes, before turning off the oven and leaving the meringues to dry out in the warmth of the oven, overnight is best, or until the oven is completely cold.
Step 4 Store the meringues in an airtight tin or freeze them until you need to serve them and then make the clementine and pomegranate compote.
Step 5 Add the clementine segments and the pomegranate seeds to a saucepan, along with the sugar and Cointreau. Bring the pan to the boil and then turn down and simmer for 10 minutes. Allow to cool.
Step 6 Spoon some thick cream into each mini pavlova and then spoon over the clementine and pomegranate compote.
Mini Clementine and Pomegranate Pavlovas

Mini Clementine and Pomegranate Pavlovas

Clementine & Brandy Fruit Pudding

Clementine & Brandy Fruit Pudding

Clementine & Brandy Fruit Pudding

Serves 4 to 6
Prep time 20 minutes
Cook time 4 hours
Total time 4 hours, 20 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Dessert
Misc Freezable, Gourmet, Pre-preparable, Serve Hot
Occasion Casual Party, Christmas, Formal Party, Thanksgiving
Region British
By author Karen S Burns-Booth
A delectable spiced fruit pudding with clementines and a brandy orange sauce; this boozy fruit pudding is much lighter than a traditional Christmas pudding and can be made up to one month beforehand and can be frozen, in readiness to serve on the big day. Serve with custard, pouring cream or ice cream.

Ingredients

pudding

  • 3 to 4 small thin skinned clementines
  • 225g mixed fruit - sultanas, raisins and currants
  • 50g fresh brown breadcrumbs (I pulsed mine into crumbs in my Kenwood food processor)
  • 50g self raising flour
  • 50g soft brown sugar
  • 110g softened butter (plus a little extra for the pudding basin)
  • 1/2 teaspoon salt
  • 1/2 whole nutmeg, freshly grated
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon ground mace
  • 50g chopped mixed citrus peel
  • grated zest of 1 orange or 2 clementines
  • 3 large free-range eggs
  • 3 tablespoons brandy

sauce

  • 2 tablespoons golden syrup
  • 2 tablespoons good quality orange marmalade (fine shred or chunky)
  • 2 tablespoons brandy

Note

A delectable spiced fruit pudding with clementines and a brandy orange sauce; this boozy fruit pudding is much lighter than a traditional Christmas pudding and can be made up to one month beforehand and can be frozen, in readiness to serve on the big day. Serve with custard, pouring cream or ice cream. Only needs one hour of steaming on the day of serving, or can be microwaved on half power for 10 minutes. It needs to be defrosted for at least 12 hours beforehand if frozen. Will keep for up to one week in the fridge.

Directions

Step 1 In a large mixing bowl, mix together the breadcrumbs, flour and sugar. Add the mixed fruit and softened butter and mix well. When these ingredients are well mixed, add the salt, nutmeg, ginger, mixed spice, mace, candied peel and orange zest (or clementine zest) and, again, mix thoroughly.
Step 2 In a separate small bowl, beat the eggs well and add them and the brandy to the mixture, stir well to amalgamate everything thoroughly and evenly.
Step 3 Butter the pudding basin (1 1/2 pint - 850ml basin) and then cut the clementines into thin slices, discarding the ends. Overlap 4 slices on the bottom of the pudding basin, and then arrange the first row around the sides of the basin, adding the pudding mixture to keep them in place, before adding another row of clementine slices.
Step 4 Continue to add the mixture and pack it down well, then cover with the foil or a lid if using a plastic basin, and steam the pudding for 4 hours, making sure that the saucepan doesn't boil dry.
Step 5 Meanwhile, to make the sauce, begin by simmering the golden syrup, marmalade and brandy together, then set to one side; the sauce can be made ahead of time, and re-heated.
Step 6 When ready to serve the pudding, loosen the pudding all round the sides with a palette knife and turn out on to a serving platter or dish. Serve with the orange brandy sauce, and some pouring cream or ice cream.
Clementine & Brandy Fruit Pudding

Clementine & Brandy Fruit Pudding

Kenwood Titanium Chef

Kenwood Titanium Chef

~ Sponsored Post ~
(I received a Kenwood Titanium Chef in order to create recipes as part of the Kenwood Christmas Menu Blogger Challenge)

Comments

  1. says

    Oh Karen, beautiful pavlovas, one of my favourite desserts and another fruity delight that I’d love to eat and am salivating over right now, it sounds utterly delicious and I want some right now (but judging by my growing waistline probably not a good idea)!

    • says

      Thanks Camilla, I DO love a pavlova on my dessert table, and find individual ones easier to serve, no flying meringue pieces! The combination of the fruits was also delightful and my Kenwood made super fast light work of whisking the egg whites! Karen

  2. says

    What a good idea to create a lighter fruitier Christmas pudding, I know that my children would be much more interested in your Pavlovas topped with the pomegranate seeds. I love the pudding myself, the best part of the Christmas meal for me!

    • says

      Thanks Laura, I have always loved Christmas pud, but find it too heavy after a full Christmas dinner, so it tends to make an appearance on Boxing day. But, this pudding might JUST be in with a chance of being served on the big day, or maybe at tea time and Malcolm, a pudding hater, pronounced it to be lovely and light with a citrus kick! (Think he has been living too long with a food writer!) The pavlovas can be made days ahead of time and can be whipped out in a trice for unexpected guests or as a light sugar hit! Karen

    • says

      Thanks Sian, the meringues were so easy to whip up in the Kenwood and they were baked overnight in the oven for a squidgy middles! My husband loved the pudding as he loves ornages, so a hit! Karen

  3. says

    Even though I don’t like fruit cake, that cake looks absolutely beautiful and would deserve a celebratory clap when brought to the table! The clementine decoration looks absolutely stunning….

    The pavlova’s are a great alternative too and a nice light dessert compared to a Christmas pudding. I have never had much success with them, it is one baking frontier I have left to conquer

    • says

      Thanks Becs, the pudding has just a little fruit in it as well as brandy and of course the clementines as well an orange and brandy drizzle! Quite lush! The Pavlovas make a nice change to heavy or rich desserts. Karen

  4. says

    This looks absolutely amazing. Pavlovas are a really favourite, and combined with pomegranates which are in abundance here in Spain, its a definite addition to my must try list!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>