Here’s a new take on an old favourite. Well-known food writer Phillippa Cheifitz regularly got together with a group of friends for supper. They shared with one another the preparation and creation of each meal and so The Supper Club was born. In her cookbook she shares a collection of easy-to-make recipes. Try her Summer Xmas Pudding recipe…
This is a very grown-up dessert, so if there’re kids around, serve them cupcakes with their favourite ice cream.
- For the filling
- ½ cup cranberries
- ½ cup seedless raisins
- ¼ cup mixed citrus peel
- ¼ cup brandy
- 2 cups good chocolate ice cream, slightly softened
- For the spiced chocolate sponge layer
- ¾ cup cake flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 4 extra-large free-range eggs
- ¾ cup castor sugar
- For coating and decorating
- 200g dark chocolate, melted
- To make the filling, pour boiling water over the fruits and peel and drain. Soak in brandy for 30 minutes. Drain and reserve the surplus brandy to moisten the cake. Mix the drained soaked fruits into the ice cream. Freeze the filling while preparing the cake.
- To make the chocolate sponge, preheat the oven to 190ºC. Sift the flour, cocoa, baking powder, spices and salt. Using an electric beater, beat the eggs and sugar relentlessly until pale, thick and fluffy. Fold in the sifted ingredients. Line a baking tray with baking paper. Add the batter, flattening it evenly with a spatula. Bake for 15 minutes or until just firm to the touch. A tester inserted should come out clean. Invert onto a rack and allow to cool.
- To assemble, coat a typical Christmas pudding bowl with cooking spray. Slice the sponge through horizontally to make 2 thin layers. Cut out a round large enough to fit into the bowl. If necessary cut out a V from the round to make it fit easily. Pack in the filling. Cover with a round of chocolate sponge. Freeze until serving. Invert onto a plate lined with 2 overlapping pieces of baking paper (this will help you to avoid messing chocolate on the plate). Coat the cake with melted chocolate (reserving some for decoration). Return to the freezer for a few minutes to set, or leave until serving. Drizzle the remaining melted chocolate onto baking paper and freeze to set. Decorate the pudding with shards of chocolate or a bunch of fresh cherries. Remove the baking paper and slice into wedges for serving.
Extracted from ‘The Supper Club’ by Phillippa Cheifitz (Struik Lifestyle)
Photographs © Penguin Random House South Africa/Sean Calitz