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Caption: Healthier Port Christmas pudding with Port crème anglaise
Caption: For me to celebrate Christmas with certain rituals makes everything feel more magical, more ancient and most of all more familiar
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Caption: Every year, as soon as I assemble the Christmas tree (much sooner than pretty much everyone else), the playlist becomes filled of Christmas songs, with classics like Barry Manilow, Nat King Cole or with one of my very favorites, Baby, It's Cold Outside from Dean Martin. And these are the songs that fill my home whether I am the wrapping presents, baking a cake or decorating some christmas cookies.
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Caption: Every year I make a new typical Christmas recipe
Caption: Ingredients
1 whole orange roughly chopped (include the skin)
100g pitted dates
100g pitted prunes
1/3 cup unsalted butter
1 1/4 cups water
1/2 cup dried cranberries
100g dried apricots, finely chopped
3 eggs, lightly beaten
1 coffee cup Port wine
250g almond meal
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp clove
1/2 tsp ground nutmeg
a pinch of salt
Port Crème Anglaise
300 ml milk
50 g sugar
3 tblspoon port wine
3 egg yolks
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Caption: Method
1. Preheat oven to 190 ° C.
2. Add the dates, prunes, chopped orange and water and bring to a boil in a saucepan. Let it reduce about 10 to 15 minutes. Remove from heat and stir the butter. Allow to cool.
3. Place the warm mixture in a kitchen robot and reduce to puree. Transfer to a bowl and add the chopped apricots, cranberries, spices, salt, almond flour and eggs. Wrap well and pour the dough in a pudding pan greased.
4. Close the lid and place in a deep baking tray. Pour hot water so that it covers approximately half of the pan and cover it with aluminum foil. Bake for 1 hour and 30 minutes.
5. For the custard, put the milk, port wine and sugar in a pan and take it to the heat until it starts to boil slightly.
6. Whisk the egg yolks in a bowl. Add the milk, a tablespoon at a time, stirring vigorously with a wire rod until you've put half the milk.
7. Place the custard back in the pot and bring to low heat, stirring until slightly thickened.
8. Unmould the pudding - note the steam coming out when you remove the aluminum foil - and serve with the port crème anglaise.
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Caption: Suvellecuisine.com
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