Christmas Day dessert recipe by Adam Little, Head Chef

Exeter Golf and Country Club and Wear Park Restaurant, Head Chef, Adam Little is appearing in the new Devon Cook Book which will be available to buy from 15th December in our main reception.

Here is one of his favourite Christmas dessert recipes for Christmas pudding fritters, brandy cream with cranberry and orange compote.

christmAS PUDDING FRITTERS, BRANDY CREAM, CRANBERRY AND ORANGE COMPOTE

Christmas pudding fritters

300g Christmas pudding – you can make this yourself or buy one in
120g self-raising flour
30g sugar
120ml sparkling water

Brandy cream

250ml double cream
30g icing sugar
splash of brandy

Cranberry and orange compote

200g fresh cranberries
150g sugar
1 cinnamon stick
Zest and juice of an orang
1/2 pint orange juice

Method

Peel the orange and cut as thin as possible, squeeze the juice, add the cinnamon, cranberries and sugar to a thick based pan put on a medium heat until reduced and thick. Remove the cinnamon and leave to cool.

In a bowl, add the double cream and icing sugar – whisk until soft peaks, add as much brandy as required and place to one side.

Crumble the Christmas pudding in to a bowl, then roll into small balls.

For the batter – whisk together the flour, sugar and water leave for 5 minutes to rest.

Dip the pudding balls into the batter and fry at 180c, don’t overload the fryer – just 5 or 6 at a time.

Drain the fritters on to kitchen roll, serve and add a spoon of brandy cream and orange compote.

Wear Park Restaurant

Wear Park Restaurant is ideal for lunch, dinner, Sunday lunch, afternoon tea and celebrations.

Christmas lunch and dinner menus are available throughout December for £25 for three courses with a glass of wine.

Find out more