Saturday, 21 December 2013 - , , , , , , 0 comments

RECIPE : Chocolate Rum & Raisin Frozen Puddings

This is a refreshingly different and fun dish for the Festive season.
These gorgeous individual Christmas puddings are, infact, my frozen banana 'ice-cream' flavoured with cocoa and rum-soaked dried fruits. I've added reduced fat creme fraiche to the mixture to make it taste really creamy and luxurious. Then I've made an amazing topping using melted white chocolate mixed with a little more creme fraiche for a low fat but decadent-tasting treat.
A sprig of real holly and some beautiful berries and you have a dessert fit for a king!


It works out to 7pp/approx.480kcal per portion.

N.B. This recipe requires a few hours prep time for freezing and re-freezing!

YOU WILL NEED : (Serves 4)

8 frozen bananas
(Try to freeze the day before you make the recipe if possible-in or out of their skins)

Four 25ml measures of rum
50g raisins
50g dried cranberries

120g WeightWatchers creme fraiche
8 teaspoons cocoa powder

For the topping;

40g white chocolate
40g WeightWatchers creme fraiche

To finish;

A few sprigs of holly
Fresh raspberries and blueberries


Start by measuring the rum into 4 shot glasses or small containers. Add the dried fruit (25g mixed raisins and cranberries into each shot).
Allow to soak for as long as possible-anything from 20 minutes to overnight! By measuring individually, you can be sure of accurate portion/propointing control.

Take the frozen banana out of the freezer and leave for 10 minutes. I always freeze them in their skins-after 10 minutes it's very easy to remove with a sharp knife.

Chop the banana into slices and pop into a food processor, or, if you're lucky enough to own one, a Yonanas machine. (These are designed specifically to process frozen fruits).
Blitz until really smooth and creamy-this may take some time but eventually the banana takes on a smooth 'ice-cream' consistency.
Add the cocoa and the creme fraiche and mix really well.

Divide the 'ice-cream' into 4 equal portions. Tip a shot of rum-soaked fruits into each one and stir well.

Line 4 individual dishes with cling film.
(You could use pudding moulds, tea cups or small bowls-anything that is going to give you a good pudding shape).

Pack the mixture in tightly and smooth to form a flat surface.
(This will become your base).
Pop back into the freezer to solidify. This will take 3-4 hours. As long as it's firm enough to hold its shape once turned out, that's fine-you don't really want it to freeze rock solid.

When you are ready to serve your puddings, turn them out gently onto your serving plates. Peel off the cling film.

Melt the white chocolate and stir the creme fraiche into it. Mix well. This makes a sweet but slightly tangy topping-it tastes amazing!

Working quickly, divide the mixture equally between each serving. Dollop generously on the top then 'tease' gently with a teaspoon into drizzle shapes so it looks like an authentic christmas pudding. The coldness of the 'ice-cream' will semi-set the topping quickly, so it won't run down any further.

Finally, top with a sprig of fresh holly and scatter the plate with fresh raspberries and blueberries.


Alternative Christmas pudding.



You could use Malibu as an alternative to plain rum to give a coconut flavour to this recipe.



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