This Christmas, we’re proud to be partnering with Lions Australia to stock their traditional Christmas cakes, puddings and slices.
Since it first started in 1965, the Lions Christmas Cake and Pudding has raised more than $56m.
Proceeds from Lions Christmas Cakes and Lions Christmas Puddings are donated back to communities across Australia to support causes including Blindness Prevention and Vision improvement projects, Medical Research, Children’s Mobility Foundation, Eye Health Program, Hearing Dogs, Disaster Relief, Aged Care, Drug Awareness and Youth Programs.
You can check out the Lions Australia website to learn more about the organisations they support here.
Inspired by the traditional pudding, Queensland Parliament Executive Chef Anthony Naylor has created a decadent pudding parfait dessert. The dessert is featured on our Strangers’ Restaurant menu for a limited time to provide a perfect end to your Christmas feast.
In the spirit of sharing, we’ve also included the recipe for you to try at home! This recipe is best started 2 days before.
Lions Club Christmas Parfait:
Ingredients:
- Lions Club Christmas pudding, diced 175g
- Castor sugar, 140g
- Water, 94g
- Egg yolks, 95g
- Pure cream (carton), 30g + 200g
- Vanilla essence, 1/4 tsp
- Titanium strength gelatine leaves, 11.25g
- Pouring custard (for serving)
- Gingerbread biscuits, crushed (for serving)
Fruit Mix:
- Orange juice, 50ml
- Glace green cherries, chopped 25g
- Glace red cherries, chopped 25g
- Dried apple, chopped 25g
- Dried sultanas, chopped 25g
- Dried raisins, chopped 25g
Method:
- Prepare the fruit mix the day before, coarsely chop all dried fruit and soak overnight in orange juice.
- Line a lamington cake pan (30.5 x 20.5 x 2.8cm) with baking paper.
- To make the parfait, soak gelatine in cold water until bloomed.
- In a small saucepan, combine sugar and water to make a syrup. Bring your syrup to boil at 118 degrees using a thermometer.
- Whip egg yolk in a mixer until pale in colour, before slowly adding in the syrup.
- Keep mixing until the mixture has cooled and doubled in volume.
- Drain gelatine.
- Warm 30g of cream and add gelatine, stirring until dissolved. Slowly add to egg yolk mixture.
- Semi whip cream until you have soft peaks.
- Fold in diced pudding, fruit mix, vanilla and cream at room temperature.
- Pour into moulds and freeze overnight.
- To serve, divide into 8 portions, top with custard and crushed gingerbread biscuits.
We’d love to hear how you go and wish you all a Merry Christmas!
