Christmas pudding with syllabub
Ingredients
150g/5½ oz Christmas pudding
1 orange, peeled and segmented
For the syllabub
150g/5½oz mascarpone
100ml/3½fl oz double cream, lightly whipped
2 tbsp icing sugar
1 orange, juiced
To decorate
5 physalis (Cape gooseberries)
icing sugar
Method
1. Place the Christmas pudding on a serving dish and top with orange segments.
2. For the syllabub, mix together the mascarpone with double cream in a bowl.
3. Add the icing sugar and orange juice to the bowl and mix well.
4. To serve, top the Christmas pudding and orange segments with the syllabub and decorate with physalis and a dusting of icing sugar.
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