4 Days of Christmas Festivities | Swedish Christmas Pudding

Christmas isn't Christmas without a Christmas pudding! This year Food Matters switches things up with a traditional Swedish Christmas Pudding to fill your Christmas Platter! In the Swedish tradition, whoever gets the whole almond is king or queen for the day. Try this deliciously easy recipe. 

INGREDIENTS: 

PUDDING: 

  • 10ml gelatine slaked in 62ml cold water
  • 500ml cream
  • 90ml sugar
  • 5ml vanilla extract
  • 250ml cooked rice (the rice must be cooked but still firm to the bite –al dente)
  • 100g nibbed almonds
  • 1 blanched almond

SAUCE:

  • 100g red currant jelly
  • 80ml raspberry jam
  • 30ml triple sec
  • 30ml lemon juice

METHOD: 

PUDDING:

  1. Melt the slaked gelatine in a bain marie
  2. Whip the cream with the sugar & vanilla until firm but still fluffy and add the melted gelatine
  3. Fold in the rice, nibbed almonds & whole blanched almond
  4. Pour the mixture into an oiled 1l mould, cover and leave to set overnight

SAUCE: 

  1. Melt the jams together gently, stir in the triple sec & lemon juice.
  2. Serve cold with the pudding and fresh berries.

*TIP* keep the bowl for whipping the cream in the freezer until you are ready to use it.

Watch this space for Boiled Fruit Cake for our next 4 days of Christmas festivities!