Christmas Pudding with a Difference

Mulled Wine Jelly

# Place the gelatine leaves in a bowl of cool water for approximately 5 minutes until they have softened. # Remove them from the water and add to 1 pint of warm mulled wine, gently stir until completely dissolved. # Pour the mixture into 4 moulds then place in the fridge for approximately 3 hours until set.

Cranberry and Orange Eaton Mess

# Pre-heat the oven to 150°C to 160°C or gas mark 2. # Pour the lemon juice around the bowl and over the whisk. (This makes it very clean). # Pour in the egg whites and whisk into soft peaks. While continuing to whisk the mixture, first add 65g of the sugar, then half of the vanilla seeds. # Place spoonfuls the mixture onto a baking tray lined with silicone/greaseproof paper and cook for approximately 30 minutes until crispy, but not coloured. # Next, add to a pan; the cranberries, the orange juice and zest, and 75g of sugar, then heat until a thick sweet syrupy mixture formed. # Finally whip the double cream with the remaining half of the vanilla pod seeds and 30g of caster sugar until a stiff consistency is formed. # To assemble; crush the meringue, and layer with the compote and the whipped cream to form a tower.

Dark Chocolate Marquise

# Simply melt the chocolate and add the melted butter, cocoa powder, and the dash of Sloe gin. # In a separate bowl whisk the egg yolks and the sugar until light and fluffy. # Then beat this into the chocolate mixture. # Add the softly whipped cream last, folding it in gently. # Line a terrine mould with cling film and pour the mixture in. Tap the sides of the tin to remove any air pockets. # Allow to set in the fridge.