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9 alternative Christmas pudding toppings, as recommended by top chefs

Photo credit: Nassima Rothacker
Photo credit: Nassima Rothacker

From Country Living UK

Christmas pudding is a must, but do we always need to revert to the same classic Christmas pudding recipe and presentation we've used for years? Why not try an alternative Christmas pudding topping this year and wow your guests with the best Christmas dessert of them all?

Rather than the traditional toppings of brandy or rum sauce, there are some more adventurous options that can give your pudding a real kick.

We spoke to Michelin-starred chefs and expert cooks to find out some of the best alternative Christmas pudding garnishes for you try this Christmas…

1. Caramelised baked apple terrine

"At The Whitebrook restaurant we serve Christmas pudding with caramelised baked apple terrine with a Douglas fir pine infused custard and finished with some Somerset apple brandy ice cream. The Douglas fir pine gives a touch of Christmas tree aroma to the dish" - Chris Harrod, chef and owner of Michelin-starred restaurant The Whitebrook, Wales.

Photo credit: Dorling Kindersley: Kristan Raines
Photo credit: Dorling Kindersley: Kristan Raines

2. Christmas meal leftovers

"You can use Christmas meal leftovers. At Le Champignon Sauvage we would make a cranberry jelly to put on top, set it and then top with a nutmeg and rum foam" - David-Everitt Matthias, chef and owner of two Michelin-starred restaurant Le Champignon Sauvage, Cotswolds.

Photo credit: Westend61 / Getty
Photo credit: Westend61 / Getty

3. Marmalade and Cointreau sauce

"This boozy orange sauce perfectly complements your Christmas pudding with its festive flavours. The flavours in the sauce enhance the zesty orange of candied peel used in Christmas pudding, making it extra delicious and sweet.

"Simply simmer two-parts orange marmalade (or your preferred marmalade flavour) and one-part Cointreau (£18.20, Amazon) until syrupy. Cool a little, then pour over your pud. If you have young children you can always replace the Cointreau with some fresh orange juice" - Chef Mimi, HelloFresh's Christmas chef.

Photo credit: Tim Platt / Getty
Photo credit: Tim Platt / Getty

4. Stem ginger and honeycomb ice cream

"Stem ginger and honeycomb ice cream is the perfect accompaniment to Christmas pudding. The creamy ice cream cuts through the rich fruitiness of the Christmas pudding, and the fiery stem ginger pairs well with the spices in the Christmas pudding. The honeycomb adds sweetness for a true Christmas indulgence.

"To make it, buy some good quality vanilla ice cream (£4, Amazon), some stem ginger and a couple of Crunchies (4 for £1, Amazon). Roughly chop the stem ginger and bash up the Crunchie until you are left with some shards and some honeycomb dust. Serve a scoop of the ice cream on top of your Christmas pudding and sprinkle over the stem ginger and honeycomb" - Chef Mimi.

5. Caramelised pistachio and pecan garnish

"For an alternative post-turkey sweet treat, at HelloFresh we've come up with our 'Chocolate Orange Pots with a Biscuit Base and Caramelised Nuts'. The caramelised nuts on top are simply shelled pistachios and pecans drizzled with honey and baked in the oven until caramelised, then roughly chopped. This topping would also be delicious on Christmas pudding. The caramelised nuts add a good crunch to the soft, cakey texture of Christmas pudding and bring out the nutty flavour. They're so delicious you might end up eating them before serving – so make extra!" - Chef Mimi.

Photo credit: Crudo, George / Getty
Photo credit: Crudo, George / Getty

6. Baileys custard

"In an effort to like Christmas pudding myself, I came up with this delicious concoction and I'm now converted. Baileys and Christmas pudding are a match made in heaven as they are both whiskey-based. Either make your own vanilla custard and then stir in Baileys at the end, or just mix shop-bought custard (£1.90, Amazon) with Baileys. So simple, yet so deliciously indulgent" - Chef Mimi.

Photo credit: Diana Miller / Getty
Photo credit: Diana Miller / Getty

7. Toasted almond custard

"Traditional Christmas pudding is very sweet, so I like to cut down the sugar in the custard and add some toasted almond flakes, as it adds another dimension on flavour and texture, and really complements the pudding.

"You could also try adding chestnuts for a nuttier flavour. This makes for an overall real warming, nutty pudding, that isn't as sweet as traditional recipes" - Michael Wignall, two Michelin-starred chef.

Photo credit: san / Getty
Photo credit: san / Getty

8. Douglas Fir infused white sauce

"This is a lovely, alcohol-free alternative to the traditional white sauce and adds a subtle pine taste. The Douglas Fir is a popular choice of Christmas tree in many households. It sounds unusual, but the tender tips of the fir infused in the sauce works really well" - Michael Wignall.

How to make Douglas Fir infused white sauce

Ingredients:

  • 50g of unsalted butter

  • 50g of sieved plain flour

  • 550ml of whole milk

  • 50g castor sugar

  • 50g of Douglas fir (use the lighter green, tender tips) – these will need to be foraged, and washed first.

1. Add the milk, sugar and Douglas fir to a pan and bring to a light simmer.

2. Take off the heat and cover with cling film. After 6 minutes, with a spoon taste the milk and leave to infuse until you have your desired flavour (the longer you leave, the stronger the taste of Douglas fir) and remember to recover with cling film each time you taste.

3. Once you have the desired taste, pass the mixture through a fine sieve and set aside for your sauce (it's best to use this whilst it's still warm).

4. In a separate pan, melt the butter and stir in the flour. Keep stirring and cook for 2-3 minutes until a smooth roux is formed. Start to slowly add your infused milk to the butter and flour mixture, stirring continuously, so that no lumps form.

Photo credit: Matthew Ward / Getty
Photo credit: Matthew Ward / Getty

9. Prune puree

"This is a fantastic accompaniment to a really rich pudding. It gives a lovely fresh flavour but with the warmth of the prune and the alcohol. It's also an obviously Christmassy taste!

"Preparing the prunes in this way gets the absolute best and freshest flavour from them. So rather than having the 'stewed' texture that you normally get with prunes, you get this lovely fresh flavour that cuts through. Plain white sauce can be quite boring, so adding prunes whilst they're in season, gives a nice seasonal taste" - Michael Wignall.

How to make prune puree

Ingredients:

  • 450g thick vanilla bio live Greek style yogurt (£1.95, Amazon)

  • 200g good quality pitted prunes

  • 1 x Earl Grey tea bag (£2, Amazon)

  • 100ml Armagnac, Cognac or good quality brandy

  • 100ml orange juice

1. Around a week before Christmas, soak the prunes with an Earl Grey tea bag and a good quality brandy, such as Armagnac and Cognac.

2. Cling film and leave to soak at room temperature for a week, stirring once a day - making sure not to break the tea bag and ensure that the prunes are well covered. After a week, remove the tea bag, warm in a pan until soft, stirring continuously, and add in 100ml of orange juice.

3. Once warmed place in a blender and mix until smooth. Allow the prune puree to cool and before serving the pudding, fold your prune mixture into the yogurt.

Need something to serve your Christmas pudding on?

For a rustic serving option inspired by nature, we love this Natural Wood Log Slice Cake Stand, £16.50, Amazon.

Photo credit: Amazon
Photo credit: Amazon

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