Christmas Special: Dishy Desserts

There’s something undeniably exciting about desserts — who doesn’t love them? Here, we’re showcasing two incredible show-stopping creations — a classic Christmas pudding, made with the help of Melbourne DJ Emma Peel, and a delicious Chocolate Tart. Both desserts are guaranteed to “wow” your guests and leave them coming back for a second (or third) serving!

Lindt Christmas Chocolate Tart

Made with rich, velvety Lindt chocolate, this decadent tart is perfectly balanced with a buttery cookie crust and festive flavours. It’s a show-stopping dessert that will bring joy to any Christmas celebration, delighting both chocolate lovers and holiday guests alike.

Serves: 8 slices, 25cm tart

Base

• 250g cookie crumbs (from cookies such as Biscoff)
• 100g butter
• 100g Lindt EXCELLENCE 70%

Délicieux Filling

• 160mL milk
• 360mL cream
• Salt
• 2 tsp Gingerbread Spice, to taste
• 2 eggs
• 400g Lindt EXCELLENCE 70% Cocoa (4 blocks)

Raspberries, selection of LINDOR & some festive decoration to finish

1. For the tart base, create a cheesecakelike base mix with the cookie crumb and the melted butter and chocolate mixture.
2. Press mixture firmly into the base and slightly up the sides. Set aside.
3. To make the délicieux filling, place the milk, cream, salt and spice into a saucepan and bring to the boil.
4. In the meantime, whisk the eggs lightly.
5. Once the cream mixture is boiling, slowly temper the eggs by adding a little of the hot cream mixture while whisking.
6. Add the egg mixture to the remaining mix and return to a gentle heat.
7. Heat to 82°C or until mixture starts to thicken slightly.
8. Remove from heat and mix in the chocolate.
9. Stir until mixture is silky and smooth.
10. Pour into the tart case and smooth the surface.
11. Refrigerate for 4–6 hours.
12. Decorate the tart festively.
13. To serve, cut with a hot clean knife and serve with a dollop of brandy cream.

Christmas Pudding

Melbourne DJ Emma Peel’s family is famous for making their Christmas puddings in April or May, allowing them to hang in the pantry and let the flavours truly meld by December. While preparing this dish, keep an eye on the water level as it evaporates during cooking – you’ll need to boil the kettle regularly. Don’t let the Christmas cheer distract you just yet!

Serves: 12–15

• 250g currants
• 250g sultanas
• 250g mixed peel
• 250g raisins
• 140g glace cherries
• 50g whole blanched almonds
• 150mL brandy, plus extra to serve
• 50mL Grand Marnier

Dry

• 250g plain flour, plus 1 tbsp for flouring
• the calico cloth
• 250g breadcrumbs
• 2 tsp nutmeg
• 2 tsp cinnamon
• 2 tsp mixed spice
• 1 tsp bicarb soda

Wet

• 250g butter, melted
• 250g brown sugar
• 3 eggs
• 125mL milk

1. The night before assembling the pudding, combine the dried fruits in a bowl with the alcohol. Leave to soak overnight.
2. The next day, bring a large saucepan or stockpot of water to a boil.
3. To begin the cake batter, thoroughly mix the dry ingredients in a large bowl. Add the soaked fruits, other wet ingredients and mix. The texture should be sloppy but firm enough so as to hold shape in the cloth. If too wet, add a little more flour. If too firm, add a little more booze.
4. To wrap the pudding, first dampen the centre of the calico then lightly flour the material. Pile the mixture into the centre of the cloth. Gather the edges and enclose, twisting firmly. Ask a friend to assist with tying with twine to tightly seal.
5. To cook the pudding, first roll the loose ends of the calico around a wooden spoon before lowering it into the pot. The wooden spoon will be used to suspend the pudding so that it can dangle in the pot without hitting the bottom. It is also important that the ends of the calico remain dry. None of the material above the knot can flop into the pot. Emma will sometimes wrap these ends in twine.
6. Boil for 2-3 hours.
7. When cooked, remove the pudding from the pot and cool on a cake rack. The pudding must sit for at least 24 hours.
8. Before serving, the puddings are again boiled for 2–3 hours before being left to cool. They are unwrapped when still warm.
9. If the cloth is removed when the pudding is completely cold, the cloth will strip the pudding of its smooth skin. Gradually peel back the cloth, looking to preserve the integrity of the pudding. To serve, pour brandy over the pudding and flambe before slicing. Serve with custard and/or cream.

Hydralyte Orange Flavoured Effervescent Electrolyte Tablets

Fancy some fizz or craving some bubbles? Hydralyte Orange Electrolyte tablets are conveniently self-dissolving and a great hydration pick me up so you can get back to your day (or night!) without missing a beat. Not only does it taste great with a zesty burst of delicious orange flavour, it rapidly rehydrates you from dehydration due to heat, exercise, vomiting, diarrhoea and more! Simply add two tablets to 200mL of fresh, cold drinking water.

For more visit hydralyte.com.au
Always read the label and follow the directions for use.

Featured in EatWell Magazine 55 featuring the Emma Dean Christmas Special!

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