We are not traditionalists when it comes to the menu at Christmas and that includes the pudding. For the Kenwood Christmas menu we’re moving from a spot of festive baking with Lebkuchen to thinking about the pud.
I don’t like the traditional Christmas pudding. In fact, none of us do though we always have a small one in the cupboard because, seemingly, we think we should. Last year saw me making a Mont Blanc and this year is just a step across from that with a chocolate and chestnut roulade gracing our table.
Chestnut puree is becoming increasingly easy to get hold of, I picked mine up in Sainsbury’s, and it is a much more versatile ingredient than you may first think if you’ve never used it before. Though, to be frank, it looks fairly unappetising in the tin! You can buy both sweetened and unsweetened puree so do check which one you’re picking up. I tend to buy the unsweetened as the remainder of the tin then has more scope than its sweetened counterpart.
Making a roulade is one of those things that I always think sounds like more hard work that it actually is. True, it does help if you have some form of electric mixer – hand whisking the 6 egg whites would be a little daunting – but once everything is whisked and the roulade cooked it becomes more of an assembly job than anything.
Rolling the roulade requires a deep breath and a bit of faith. Plus the acceptance that it will crack and split a little but that it just adds to its charm. And let’s face it, a dusting of icing sugar hides a multitude of sins.
The absence of flour in the roulade makes this a good gluten free option and though a rich and decadent pudding it is lighter than the traditional offering.
An alternative to the traditional Christmas pudding. Rich and chocolaty with a chestnut cream filling, this also gives a gluten free option.
- 6 eggs, separated
- 175g caster sugar, plus extra for sprinkling
- 175g dark chocolate, melted and left to cool slightly
- 300ml double cream
- 6 tbsp chestnut puree
- 2 tbsp icing sugar, plus extra for dusting
- Preheat the oven to 160c fan and line a Swiss roll tin with greaseproof paper.
- Whisk the egg yolks and sugar together in a bowl until pale and thick and then whisk in the cooled, melted chocolate. Whisk the egg whites until they reach a soft peak. This stage is a lot easier with a stand mixer or an electric whisk.
- Add a spoonful of egg whites to the chocolate mix and mix to loosen it. Fold in the rest of the egg whites with a metal spoon to retain as much air as possible. It is easier to do this a couple of spoonfuls at a time.
- Pour the mixture in to the Swiss roll tin and bake for 20-25 minutes until the roulade springs back to the touch.
- Meanwhile, cut another piece of greaseproof paper slightly larger than the Swiss roll tin and lay it on the counter. Sprinkle it with extra caster sugar.
- Once the roulade is ready, remove from the oven and flip on to the sugared paper. Gently peel off the upper layer of greaseproof paper and leave to cool.
- Whip the cream until it retains its shape. Mix the chestnut puree and icing sugar together then gently mix into the whipped cream.
- Spread the chestnut cream on to the cooled roulade, leaving a small gap around the edges. Roll the roulade up as tightly as you can starting at one long side, using the greaseproof paper to help you guide it. Once rolled, slide on to a plate, ensuring that the ends are underneath. Dust with icing sugar.
Don’t worry if the roulade cracks as you roll it, the chances are that it will. This adds to its charms and a multitude of sins can be covered with icing sugar!
This is a sponsored post, in association with Kenwood. In return for creating a Christmas menu, along with 4 other bloggers, I received a Kenwood Titanium Chef.