Quick recipe finder Christmas pudding with syllabub
By Lesley Waters From Ready Steady Cook
Ingredients
- 150g/5½ oz Christmas pudding
- 1 orange, peeled and segmented
For the syllabub
- 150g/5½oz mascarpone
- 100ml/3½fl oz double cream, lightly whipped
- 2 tbsp icing sugar
- 1 orange, juiced
To decorate
- 5 physalis (Cape gooseberries)
- icing sugar
Method
Place the Christmas pudding on a serving dish and top with orange segments.
For the syllabub, mix together the mascarpone with double cream in a bowl.
Add the icing sugar and orange juice to the bowl and mix well.
To serve, top the Christmas pudding and orange segments with the syllabub and decorate with physalis and a dusting of icing sugar.
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