Christmas lunches are always something to look forward to, especially the desserts! We have put together our Top 2 desserts to serve your guests at Christmas lunch… and they all contain Wedgewood handmade honey nougat!
Chocolate, cherry, honeycomb and nougat parfait
- 200 g dark dairy-free chocolate
- 85 g blanched almonds
- 150 g margarine
- 85 g glacé cherries
- 100 g dried cranberries
- 50g Wedgewood nougat
For the honeycomb:
- 5 tbsp granulated sugar
- 2 tbsp golden syrup
- 1/2 tsp bicarbonate of soda
1. Begin by making the honeycomb. Generously grease a baking tray with vegetable oil. Melt the granulated sugar and golden syrup in a high-sided saucepan over a low heat. Once melted, turn up the heat a little and bubble the syrup until it turns to a rich, caramel gold colour.
2. Whisk in the bicarbonate of soda. The syrup will foam up – immediately pour it onto your greased baking tray. Set the tray aside and leave it to cool for 20 minutes. Slide the honeycomb off the tray and roughly chop it up.
3. Line a 450g loaf tin with enough cling film to allow it to drape over the sides by about 7–8cm, smoothing the cling film into the tin to form a crease-free surface. Break up the dark chocolate and roughly chop the almonds. Place the chocolate and margarine in a heatproof bowl over a pan of simmering water, stir together until melted and combined to a smooth and glossy finish.
4. Take the bowl off the heat and stir in the chopped honeycomb, almonds, nougat, cherries and cranberries. Spoon the mixture into the lined tin and level the top. Fold the overhanging cling film loosely over the parfait then freeze for 1 hour.
5. Remove from the freezer and transfer the parfait to the fridge until completely set. Once you’re ready to serve, carefully lift the parfait from the tin, unwrap the cling film and cut into 2cm slices.
Steamed chocolate nougat pudding
Yields: 1 dish
- ¾ cup (120gr) Dark Chocolate (the best money can afford), chopped
- 45ml Cream, slightly heated
- 1 X 50gr Wedgewood Nougat
- 175gr Self – Raising Flour
- 15ml Cocoa Powder
- Pinch ORYX Salt
- 100gr Castor Sugar
- 100gr Beef Suet, very finely chopped
- 3 Whole Eggs, beaten
- 120ml Full Cream Milk
- Grease a 15cm secure – lid steamed pudding dish.
- Melt the chocolate over a double boiler, add the heated cream and stir. Spoon the chocolate and swirl around in the bottom of the steaming dish. Break the nougat toughly into chunks and place this on top of the melted chocolate.
- Mix the flour, cocoa powder, salt and sugar together. Add the suet and rub in lightly with your fingertips to incorporate into the flour.
- Gradually add the eggs and milk, to make a thick batter.
- Spoon the mixture into the prepared steaming dish. Cover the dish with foil, ensuring that it is covered tightly and the secure the lid.
- Place a saucer onto the base of a large heavy – based pop and place the pudding dish on top. Pour in boiling water to come half way up the sides of the pudding dish. Cover with the lid.
- Bring to the boil and allow the pudding to simmer for 30 minutes.
- Remove the pudding straight form the pot to the WONDERBAG, close quickly and keep sealed for 3 hours. Unwrap and invert the pudding onto a serving dish.
- Best served immediately with a thick dollop of freshly whipped cream.
For details on the WONDERBAG email Trevor on firstname.lastname@example.org or phone him on 083 555 0178. You’ll find him very helpful. Here’s to adding a new technique to your table. It will give you more time to spend with your family and friends – out of the kitchen.