Citrus-infused Christmas Pudding Parfait with Whiskey Caramel Sauce
Ingrediënten
For the Pudding Base:
- 1 cup currants
- ½ cup sultanas
- ⅓ cup raisins
- Juice and zest of 2 lemons
- 1 large carrot grated
- 1 cup light brown sugar
- 3 tbsp golden syrup
- ⅓ cup mixed peel
- 1 cup breadcrumbs
- 1 cup suet
- 1 cup self-raising flour
- 1 cup stout
- 3 eggs
For the Whiskey Caramel Sauce:
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ cup heavy cream
- 2 tbsp whiskey adjust to taste
Instructies
Prepare the Pudding Base:
- In a large bowl, combine currants, sultanas, raisins, lemon juice, lemon zest, grated carrot, brown sugar, golden syrup, mixed peel, breadcrumbs, suet, self-raising flour, stout, and eggs.
- Mix until well combined.
Baking:
- Spoon the mixture into individual parfait glasses or molds.
- Cover each glass with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Prepare the Whiskey Caramel Sauce:
- In a saucepan over medium heat, melt the butter and add brown sugar.
- Stir continuously until the sugar is dissolved.
- Add the heavy cream and whiskey, stirring constantly until the mixture is smooth and well combined.
- Allow the sauce to cool slightly before serving.
Assembly:
- Once the pudding base has set, drizzle each parfait with the whiskey caramel sauce.
- Optionally, garnish with a sprinkle of chopped nuts, a dollop of whipped cream, or a twist of citrus zest.
Notes / Tips / Wine Advice:
This Citrus-infused Christmas Pudding Parfait with Whiskey Caramel Sauce offers a delightful and sophisticated take on the classic Christmas pudding, perfect for a modern holiday celebration. Enjoy!
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