INGREDIENTS
300 g plum pudding
200 g paleo muesli
50 ml rum
300 g white coverture chocolate, melted
1 tbs grapeseed oil
1 cup crushed pistachio
Plum pudding
80 ml brandy
200 ml orange juice
100 g mixed peel
100 g currants
100 g sultanas
450 g seedless raisins, chopped
225 g brown sugar
225 g butter, softened
2 eggs, lightly beaten
400 g fresh breadcrumbs
1 tsp ground ginger
1 tsp mixed spice
1 tsp Salt Flakes
75 g grated carrot
2 tbs milk
2 tbs golden syrup
30 g butter, extra for greasing
Miele Accessories
METHOD
Pudding
- Combine brandy, orange juice and all dried fruit in a large bowl, cover with cling wrap and allow to macerate in the refrigerator for 2-3 days.
- Cream butter and sugar on low speed until light and fluffy. Add the eggs one at a time, beating well between each addition to ensure it is fully incorporated.
- Using a large spoon, combine the macerated fruit into the egg mixture and stir well.
- Add remaining ingredients and using your hands, mix well.
- Grease your moulds and/or pudding basins with butter and line the base of each mould with a round of baking paper.
- Cover puddings with a round of baking paper, pleated down the centre to allow for expansion. Follow with a piece of foil, also making sure to have a pleat in the centre.
- Place the puddings in a perforated steam container. Steam at 100°C for 4 hours for small puddings and 6-8 hours for large puddings, refilling the water in the Steam Oven when directed.
- Leave the covers on the puddings and allow to cool before storing in the refrigerator until required.
Truffles
- In a medium sized bowl, vigorously mix the plum pudding until it is broken up and quite a soft texture.
- Add the paleo mix and rum. Mix well then shape into small balls approximately half a tablespoon in size.
- Place chocolate into a plastic bowl and melt in the Microwave at 850W for 30 seconds. Remove from the Microwave and stir with a plastic spatula. Heat at 30 second intervals, stirring well between each interval.
- Melt the chocolate until it is approximately 50% liquid and 50% solid chocolate. Remove from the Microwave and stir vigorously until the solid chocolate is melted.
- After 5 minutes if you still have solid lumps of chocolate, gently warm the bowl with a hair dryer or heat gun. Mix in oil to combine. If too thick, add more oil to make it fluid.
- Dip the balls into the chocolate and roll through the crushed pistachio. Rest until set on a baking paper lined tray.
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
