This cookbook reminds me of a present. With it's shiny gold dust jacket to it's top, side and bottom edge gold gilt and even the Christmas pud evoke all the brightest and warm things of the season. It's hard not to stare in wonder of Plum Pudding Pie: a Cook's Book of Christmas and be marveled at what delicious recipes that are inside. This cookbook has over 200 classic Christmas recipes. Everything to make your holiday breakfast, brunch, lunch, dinner or dessert traditional for years to come.
The five chapters are simply broken down into Starters, Mains, Sides, Sauces and Stuffings, Drinks and Desserts. Each chapter offers many delights that will tantalize all the sweet and savoury flavours of Christmas.
One recipe I have my eye on is the Chocolate Rum Mousse. I won't be making it for Christmas however I will be making this dessert for New Years Eve. Christmas will be enjoyed with my mincemeat tarts, rum balls... with real rum!, shortbread and of coarse Fortnum's King George Cake. The recipe seems very straight forward and I will share it with you now. - JW
Chocolate Rum Mousse
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250 g (9 oz or 1 and 2/3 cups) chopped dark chocolate
3 eggs
60 g (2 1/4 oz or 1/4 cup caster (superfine) sugar
2 teaspoons dark rum
250 ml (9 fl oz or 1 cup) cream (whipping), softly whipped
1. Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate has melted. Set aside to cool.
2. Beat the eggs and sugar in a small bowl for 5 minutes, or until thick, pale and increased in volume.
3. Transfer the mixture to a large bowl. Using a metal spoon, fold in the melted chocolate with the rum, leave the mixture to cool, then fold in the whipped cream until just combined.
4. Spoon into four 250 ml (9 fl oz or 1 cup) ramekins or dessert glasses.
Refrigerate for 2 hours, or until set.