Kenwood Christmas Menu:
Sweet Endings with Pomegranates, Pudding and Pavlova
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…..
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.
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!
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.
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.
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.
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.
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(I received a Kenwood Titanium Chef in order to create recipes as part of the Kenwood Christmas Menu Blogger Challenge)