Dundon’s favourite treats for Christmas

Kevin Dundon cooks up tastie presents for a sweet tooth
Chocolate Trifle

Chocolate Trifle

Christmas Pudding with Grand Marnier Butter

Christmas Pudding with Grand Marnier Butter

Treacle Tart

Treacle Tart

Ingredients (Serves 6-10): FOR THE CHOCOLATE CUSTARD ■ 400ml milk ■ 200ml cream ■ 1 vanilla pod ■ 6 egg yolks ■ 75g sugar ■ 1 tbsp cornflour ■ 100g dark or milk chocolate, in pieces FOR THE TRIFLE ■ 1 chocolate Swiss roll ■ 200g mascarpone ■ 200ml freshly whipped cream + extra to serve ■ 2-3 tbsp sherry or other alcohol (optional) ■ 200g berry compote or berry jam ■ 200g raspberries ■ 4 figs, quartered ■ 3-4 chocolate bonbons

CHOCOLATE TRIFLE

Method:

1. Firstly, prepare the custard. Place the milk, cream and vanilla in a saucepan. Bring to the boil and simmer for 30 seconds.

2. Meanwhile in a bowl, whisk the egg yolks, sugar and corn flour together until light and creamy. Pour half of the boiled cream mixture onto the eggs and mix well. Return all the mixture to the saucepan and cook over a low heat until the mixture coats the back of a wooden spoon. It is important to always stir the mixture to prevent it from curdling. Remove from the heat, add the chocolate, and stir until fully combined. Set aside until cool.

3. Combine, in a bowl, the mascarpone with the lightly whipped cream to create a light mascarpone mixture.

4. Slice the swiss roll into pieces and line the base of a serving trifle bowl. drizzle with some sherry or other alcohol if desired then top with some mascarpone mixture and berry compote.

5. Next, pour over some chocolate custard and add a layer of swiss roll and the rest of the custard . add the rest of the mascarpone cream . set aside to settle for one hour in the fridge or overnight.

6. When ready to serve, decorate with fresh strawberries or raspberries the sprinkle on some grated chocolate and finish with some delicious chocolate bonbons.

Christmas Pudding with Grand Marnier Butter

Christmas Pudding with Grand Marnier Butter

CHRISTMAS PUDDING WITH GRAND MARNIER BUTTER

Ingredients (Serves 6-8):  For a 2lb bowl:   ■ 330g mixed dried fruits (sultanas, raisins, currants) ■ 100ml Grand Marnier ■ 45g plain flour ■ 75g white breadcrumbs ■ 110g dark brown sugar ■ 50g chopped glacé cherries (optional) ■ 50g mixed peel ■ 2 tsp mixed spice ■ 310g butter (110g +200g), very soft ■ ½ lemon, zest and juice ■ 1 orange, zest ■ 2 eggs ■ 75g icing sugar

Method:

1. The day before you make the pudding, if time allows, put the sultanas, raisins and currants in a large mixing bowl. 2. Drizzle with 50ml of Grand Marnier and stir. Cover and leave to soak overnight. 3. Next day add in the flour, breadcrumbs, brown sugar, glacé cherries, soaked fruit and mix well to combine. 4. Add the orange zest, lemon zest and juice, 110g butter and the eggs. Mix well. 5. Place in a well-greased 2lb pudding bowl. Cover with two well-greased pieces of greaseproof paper, making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of the pudding bowl on top. 6. Place the pudding bowl into a large saucepan half filled with water. Bring the water to the boil and then reduce to a very gentle simmer. 7. Simmer for 4-6 hours, making sure that the water does not boil off. Top up with some additional water if required. 8 After the cooking time has elapsed, remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely. 9. When cold, re-cover as before with fresh paper and store until needed. 10. On Christmas morning, you can reheat the pudding either in the microwave or you can steam it in a large saucepan of water (as per the cooking method) for a further hour until thoroughly heated through. 11. Finally, prepare some Grand Marnier butter to serve. In a bowl, combine the remaining 200g butter, icing sugar and remaining 50ml of Grand Marnier. Keep at room temperature until ready to serve.

Treacle Tart

Treacle Tart

CHRISTMAS TREACLE TART

Ingredients (Serves 6): ■ 300g shortcrust pastry ■ 225g fine white breadcrumbs ■ 1 lemon, zest and juice ■ 450g golden syrup or honey ■ 2 tbsp treacle ■ ½ tsp ground ginger ■ 1 tsp mixed spice ■ 200g mincemeat ■ Icing sugar, to dust

Method: 1. Preheat the oven to 180C. 2. Grease a 8-10 inch tart tin. Roll out the pastry on a floured surface to about 2-3mm thick and line the tart tin. Make sure that the pastry is fitted to the case, then trim any excess pastry. Place in the fridge for 10 minutes. 3. In the meantime, in a medium pan over a low heat, gently melt the golden syrup, or honey, and the treacle until just softened. 4. Add in the lemon zest, ginger, mixed spice and breadcrumbs. Remove from the heat. 5. Remove the chilled tart base from the fridge and spread on the mincemeat. 6. Next, pour the breadcrumb mixture into the pastry case. With a spoon, carefully dab the mixture to ensure it is evenly spread over the mincemeat. 7. Place in the lower part of the oven and bake for 30-35 minutes until the filling is just set and soft to the touch. 8. Remove from the oven and dust generously with icing sugar. 9. Leave your tart to cool down for about 20 mins before serving with some ice cream or thick clotted cream.


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