Plumb Pudding Doughnut Hot Mulled Wine and Cinnamon Parfait

METHOD: Pudding Doughnut  Mix the yeast with the warm milk, set aside for 5 minutes. In a bowl add the flour sugar and salt. Make a well in the centre and add one beaten egg mixing thoroughly. Add the 2 remaining eggs one at a time. Now work in the melted butter followed by the milk and yeast mix. Knead the dough until it becomes elastic. Leave to one side in the bowl and cover with a towel. Allow the dough to prove to double in size. Now knock it back and roll into a thin sheet. Take small spoons of the Christmas pudding and roll into tight balls. Cut the dough into small circles and place the pudding in the centre. Now roll the dough around the pudding in the palms of your hand until a nice even ball has been formed. Fry the doughnuts in hot oil, 185, until they swell up and become golden brown drain well on a paper towel and then toss in a mix of caster sugar and ground cinnamon.   Mulled Wine  Simply place all of the ingredients in a large saucepan and bring to a simmer but do not boil. Simmer for 20-30 minutes. Serve Hot Cinnamon Parfait  Place the sugar and water into a pot and boil hard for 4 minutes. Meanwhile in an electric mixer whisk the eggs and the seeds from the vanilla pod along with the cinnamon, until double in size. While still mixing pour the hot sugar over the eggs and continue mixing until they have cooled down.  Whisk the cream until thick and once the egg mix has cooled fold the cream into this.  Now you can either fill moulds with this mix or simply place into a tub and place in the freezer overnight. To Serve:  You should only cook the doughnuts just before serving them. Place the doughnuts on a plate, 2 per person is plenty. Alongside them place a scoop of the parfait and besides that a sherry glass or similar of the hot mulled wine. Enjoy Go back