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Alabaster Pudding

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Christmas Frances


  • 4 Sheets gelatine or 4-5tsp gelatine; (4 to 5) granules
  • 900 ml Double cream
  • 300 ml Single cream or full cream milk
  • 1 Dsp caster sugar; (optional) (1 to 2)
  • Angelica and fruit to garnish


Soften the gelatine in a little water and then drain it. Heat the cream (and milk if you're using it) to blood heat and then add the sugar and drained gelatine. Stir until both have dissolved and allow to cool.
Before the mixture begins to set, pour it into a wet pudding basin. Refrigerate overnight. Loosen the jelly by holding a hot cloth to the mould and carefully easing it out on to a shallow dish.
Decorate with mandarin segments macerated in orange juice, ruby red pomegranate seeds and angelica cut into appropriately decorative shapes
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