Jingle Plum Rock

A pudding fit for a King from Aldi's Garth McColgan.

Ingredients


  • vanilla plums:
  • 8 plums (halved and pitted)
  • 6 tblsp brandy
  • 2 tblsp caster sugar
  • 2 pinches of mixed spice
  • 1 vanilla pod, split lengthways
  • brandy foam:
  • 2 egg yolks
  • 3 tblsp brandy
  • 2 tblsp caster sugar
  • 150 ml cream (softly whipped)

Method

  1. Prepare plums as above and lay (‘cut side’ up) on a baking tray. Add the remaining four ingredients and bake in an oven at 180ºC for 20-25 minutes, until the plums are soft.
  2. Meanwhile, to make the brandy foam, put all the first three ingredients into a glass bowl. Put the glass bowl over a pot of simmering water. With an electric hand whisk, mix until light and foamy, around 5 – 10 minutes on full power. Remove from the heat and leave to cool.
  3. Fold the softly whipped cream into the cooled brandy foam and chill. Serve over the cooled, roasted plums at room temperature with a little of the plum cooking juices.

Notes:

Garth's tip: One of advantages of this dessert is that you can prepare everything in advance and store it in the fridge. However, in order to enjoy the full flavour of the fruit, it’s best to take the plums out of the fridge and let them get back up to room temperature before serving.





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