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Christmas colchester pudding
Christmas colchester pudding
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Total Time:
1 hour 50 minutes
Impress with this dazzling dessert - a modern twist on the classic trifle. Elevate it with colorful meringue for a festive touch.
Ingredients:
  • 100 g tapioca
  • 600 ml milk
  • vanilla extract
  • 150 g caster sugar
  • 1 clementine
  • 3 large free-range egg yolks
  • 1 vanilla pod
  • 200 ml double cream
  • 100 g flaked almonds
  • 50 g icing sugar
  • 2 oranges
  • gold leaf, to garnish optional
  • 500 g mixed fresh berries
  • 50 g caster sugar
  • Cointreau
  • 5 free-range egg whites
  • 300 g caster sugar
  • natural pink food colouring optional
Instructions:
  • Allow tapioca to soak in milk for 1 hour before cooking. Heat on medium with vanilla extract, 100g caster sugar, clementine zest, and sea salt. Simmer gently for 20 minutes until thickened. Remove from heat and cool slightly. Heat water in a saucepan. Whisk egg yolks and remaining 50g caster sugar until thick. Fold in tapioca. Whisk double cream until soft peaks form, then fold into tapioca mixture. Chill in fridge. Preheat oven to 180ºC/350ºF/gas 4. Rinse almonds and coat with icing sugar and orange zest. Bake until golden, then chop. Cook berries, sugar, and Cointreau until lightly cooked. Reduce juice to syrup. Make meringue by whisking egg whites until stiff peaks form. Cook sugar and water until 120ºC, then slowly pour into egg whites. Add pink food coloring if desired. Spoon berries and syrup in dishes, top with tapioca. Pipe meringue, torch the edges, and garnish with almonds and gold leaf.

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