#12Days Fast puddings Day 1

Pudding doesn't have to take forever to prepare.
Pudding doesn’t have to take forever to prepare.

OK. I know. I promised sauces and gravies today, but quite frankly that’s a pretty boring way to finish the #12Days blog series.

Today is a quiet day……….. the grandchildren are at home and building their own family Christmas traditions. The grown up children are visiting, but at the moment are out visiting the nephews. My mother is still in bed, and having lived on her own for the last 37 years she is making the most of breakfast in bed, the crossword, three cups of tea and her radio on full blast.  David is wrapping his presents and  as for me  …… well I am a bit footloose to be honest.  Katie and Will always do the food on Christmas Eve (Canadian Tortiere and slaw – follow link) so that’s catered for.  Tomorrow we are having pheasant either in a pot or roasted – not quite decided yet – and Boxing Day we are having the guinea fowl.

So today I thought…… what about fast puddings?  We are not really big pudding eaters – certainly not Christmas Pudding – and after all the scrumptiousness of the main course, a big pudding is not high on our list.   So if you are of a similar frame of mind, or – like me – fancy a pudding way past the meal, and probably about 9pm after too much wine and contemplating another, then this is the page for you.

Icecream and Pedro Ximinez

Take some good quality vanilla icecream from your freezer. Put a scoop in a dish and pour over about 30ml dark, treacly Pedro Ximinez sherry.  Divine.

Icecream and Malteser sauce

Take some good quality vanilla icecream from your freezer. Bash a bag of Maltesers or chocolate Santa’s gently with a rolling pin. Scatter over the icecream (after all, MacDonalds do it already and call it a ‘flurry’).

Toasted croissant with raspberry sauce and cream

Take one stale croissant. Split it in half and toast it lightly.  Whizz some raspberries or blackcurrantes n the blender with a little icing sugar, warm them slightly, add some Kirsch or Creme de Cassis, and pour over the hot croissant. Serve with cream or icecream.

Floating Islands with dragons blood

These are Monty’s favourites and so easy to do.  Whisk 3 egg whites with 60g caster sugar till firm.  Put 300ml milk and water (50/50) in a wide shallow pan and bring to a gentle simmer.  Then spoon dessert spoons of meringue on top and poach them 5 minutes each side. Drain on kitchen paper.  Pour 500ml ready made custard (I love the Madagascar custard from Waitrose) into a saucepan and heat it up. Then whizz a good handful of raspberries to a puree with some icing sugar.  Pour hot custard into a dish, put a ‘floating island’ meringue on top then drizzle with ‘dragons blood’ or caramel sauce from a well known supermarket.

Cheat’s Banoffee

Use one digestive biscuit per serving. Buy ready made condensed milk caramel from the supermarket (or you can make your own by boiling a tin of condensed milk – tin pieced once – for about 2.5 hours then store in the fridge). Whip some cream. Chop some bananas.  Now construct.  Biscuit first. Then a dollop of caramel. Then chopped banana. Then cream.  And maybe the grated foot off a chocolate Santa.

Pancakes and fresh fruit

Two heaped tablespoons of flour, half a teaspoon baking powder, a little salt, one egg, 150ml mixed water and milk (50/50).  Mix madly with a hand whisk.  Dollop spoonfuls onto a hot greased griddle or frying pan. Wait till the bubbles start to rise then turn and cook on the other side.  Serve with chopped strawberries, raspberries, blueberries – in fact any berries – and cream or icecream

My favourite cheat

I am not a fan of hot Christmas pudding. But cold? With a slab of cold butter? And a good slug of Advocaat on top?  Now that’s what I call a sofa treat!

Wishing you all the very best for the festive season. Signing off now until the new year – I hope it is a peaceful, healthy and happy one for all of you.

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