Kate Gibbs is a food and travel writer, author, cook and new mother living in Sydney, Australia. She cooks whole food that makes us healthy and happy, and travels to find the best in style, food and hotels.

christmas in july pudding

christmas in july pudding

Australians who dream of a white Christmas, even if it never happens in December, can have it. But in July. Mulled wine, carols, all the merry trimmings are broken out mid year as we use the chilly season as an excuse to eat pudding and turkey. This Christmas in July pudding is a tilt on the pudding classic, but spooned in individual glasses and with boozy slices of orange, mascarpone cream and crunchy and toasted flaked almonds on top. It can feed all the relatives, the extension of inlaws, just as easily as it can feed two or (I'll admit it), even one as leftovers. Here's my recipe.

Christmas in July pudding

2 small oranges, peeled

Ā½ tbsp raw sugar

1 tbsp Grand Marnier (optional)

300g Christmas pudding

250g mascarpone

1 tsp vanilla extract

3 tsp icing sugar, plus extra

200ml cream, whipped

1/4 cup flaked almonds, toasted

  1. Thinly slice oranges (discard seeds) and place in a bowl with the sugar and Grand Marnier if using, let sit 20 minutes to macerate.
  2. Break Christmas pudding into bite-sized pieces and divide half the pudding between 4 glasses or glass jars. Divide orange slices between the glasses, pour over any juice.
  3. In a medium bowl, beat together mascarpone, vanilla and icing sugar until combined. Divide dollops of the mixture between the jars and top with remaining pudding. Dollop whipped cream over the top of the jars and scatter over flaked almonds. Dust with icing sugar to serve.

{this week} in a few snaps

the gorgeous new fit out at north bondi fish

the gorgeous new fit out at north bondi fish