Chocolate Sundaes With Pear Christmas Pud Recipes

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CHOCOLATE PUDDING SUNDAES



Chocolate Pudding Sundaes image

This chocolate pudding is silky-smooth and intensely chocolate -- a world apart from instant or store bought.

Provided by Jennifer Segal

Categories     Desserts

Time 3h

Yield 4

Number Of Ingredients 8

⅔ cup sugar
¼ cup unsweetened cocoa powder (not Dutch processed)
2½ tablespoons cornstarch
⅛ teaspoon salt
2½ cups whole milk
1½ ounces semi-sweet chocolate, finely chopped (best quality such as Ghirardelli)
2 teaspoons vanilla extract
Toppings, such as whipped cream, fresh berries, sprinkles, candies and maraschino cherries (optional)

Steps:

  • Mix the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.
  • Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Divide between 4 dessert dishes. Cover the puddings by placing a small piece of saran wrap inside the dessert dishes and directly over the pudding (this prevents a film from developing at the top). Cool the puddings in the refrigerator until cold and set, 2-3 hours, and then top with whipped cream and toppings and serve.

Nutrition Facts :

CHOCOLATE SUNDAES WITH PEAR & CHRISTMAS PUD



Chocolate sundaes with pear & Christmas pud image

Use up leftover Christmas pudding or cake with these decadent, boozy sundaes, drizzled with a chocolate orange sauce and finished with toasted chopped hazelnuts

Provided by Cassie Best

Categories     Dessert, Treat

Time 20m

Yield Makes 4

Number Of Ingredients 9

85g leftover Christmas pudding or Christmas cake, crumbled
3 tbsp brandy or orange liqueur (or use the juice from the pears)
410g can pear quarters, in juice
8 scoops of ice creams (we used stem ginger ice cream)
25g toasted chopped hazelnuts
100g bar dark chocolate
50ml double cream
1 tbsp brandy or orange liqueur (or use orange juice)
zest 1 orange

Steps:

  • First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little - enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.
  • Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream. Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings.

Nutrition Facts : Calories 681 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 48 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

JAMIE'S LEFTOVER CHRISTMAS PUDDING AND ICE CREAM SUNDAE



Jamie's leftover Christmas pudding and ice cream sundae image

This recipe uses up leftover Christmas pud brilliantly. What I'm giving you here is really more of a suggestion because the amount of Christmas pudding you'll have left over will really depend on how greedy your guests were on Christmas Day. I think it's almost worth having another pudding stashed away so you can make this as an after-Christmas treat.

Provided by Jamie Oliver

Categories     Desserts     Jamie Cooks Christmas     Fruit     Christmas     British     Leftovers

Time 20m

Yield 4

Number Of Ingredients 7

200 g Christmas pudding, leftover
6 tablespoons cranberry sauce
red or mulled wine
2 teaspoons sugar, to taste, optional
500 ml good-quality vanilla ice cream
1 large handful of flaked almonds
100 g good-quality dark chocolate (70% cocoa solids)

Steps:

  • Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn't catch.
  • In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you've made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
  • Toast the almonds under a hot grill under light brown.
  • Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds.
  • Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds.
  • Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.

Nutrition Facts : Calories 636 calories, Fat 31.6 g fat, SaturatedFat 16.7 g saturated fat, Protein 10.9 g protein, Carbohydrate 74.9 g carbohydrate, Sugar 65.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

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