For dinner we had beef, turkey, lamb and ham. The seven puddings were -
1. Tirimasu (Italian Cookshelf, Penny Stephens) Very popular. None left. Nick said it was pisano because it was a bit rough looking. Made by me. Used madeira cake instead of sponge fingers.
2. Sicilian Orange & Almond Cake (Italian Cookshelf, Penny Stephens) Also made by me. Very yummy. Would recommend the recipe as it was very easy to make.
3. Chocolate and Chestnut Truffle Cake. A River Cottage recipe which was made by Katy. Very rich and very delicious.
4. Mulled Wine Jelly. Made by me. Terribly alcoholic. Needs some work as it didn't set as well as I'd hoped. Recipe from Sunday Times magazine.
5. Apple Tart. Source unknown. Brought by Ploppypants.
6. Christmas Pudding. Shop bought. Brought by Jenny.
7. Pear Sponge. Thrown together by me on Christmas Eve after Bert's Aunt Lizzie requested it for Christmas Day lunch. At centre of culinary disaster when it 'sliped' out off dish on to oven door during cooking. Was sliped back in and served up anyway.
There would have been eight puddings had I remembered to make the 'Special' Brownies. Perhaps the forgetting was God's way of telling me that excess should have some limits.
Tiramisu recipe (Serves 6 incredibly greedy people OR around a dozen folk with six other puddings to fall back on)Ingredients:
300 g (10 1/2 oz) dark chocolate
400 g (14 oz) mascarpone cheese
150 ml/5 fl oz (2/3 cup) double (heavy) cream, whipped until it just holds its shape
400 ml/14 fl oz black coffee with 50 g (1 3/4 oz) caster (superfine) sugar, cooled
6 tbsp dark rum or brandy
36 sponge fingers (lady-fingers)
about 400 g (14 oz) cocoa powder, to dust
1. Melt the chocolate in a bowl set over a saucepan of simmering water, stirring occasionally. Leave the chocolate to cool slightly, then stir it into the mascarpone and cream.
2. Mix the coffee and rum together in a bowl. Dip the sponge fingers (lady-fingers) into the mixture briefly so that they absorb the liquid but do not become soggy.
3. Place 3 sponge fingers on 3 (4?) serving plates.
4. Spoon a layer of the mascarpone and chocolate mixture over the sponge fingers.
5. Place 3 more sponge fingers on top of the mascarpone layer. Spread another layer of mascarpone and chocolate mixture and place 3 more sponge fingers on top.
6. Leave the tiramisu to chill in the refridgerator for at least 1 hour. Dust with a little cocoa powder just before serving.
Cook's Tip: Tiramisu can also be served semi-frozen, like ice cream. Freeze the tiramisu for 2 hours and serve immediately as it defrosts very quickly.