I thought about a Special Pudding that one could have on New Year's Eve or New Year's Day and thought about what I could use to make it speicial and luxurious to end the year on. I worked out what to do and what it should look like. This is the end product that you won't find anywhere else.
Hogmanay Pudding is a community recipe submitted by Brybaz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Heat the raspberries in a saucepan with lemon juice and sugar and some water, until raspberries are soft. Then leave to cool.
Cut the Swiss roll into thin slices and put into a individual moulds (like Christmas Pudding) or a large glass dish. Lay it on the bottom and side of mould or dish.
Sieve the raspberries over the saucepan until only the seeds remain. (You can eat these later if you like.)
Heat the pan again then add the Kahlua or Tia Maria and heat until reduced then add the raspberry mix and stir well and take off heat.
Whip the cream until soft peaks appear then add the cocoa powder (I used 70%) and 2 tablespoons of icing sugar. Mix until stiff the add the raspberry and Kahlua liquid and add the last tablespoon of icing sugar and combine well until it is fairly stiff and leaves a trail behind it.
Spoon with a silicone spoon or spatula into the middle of the moulds or glass bowl with the sponge on the outside and put in the fridge for 24 hours.
Put a plate on the bottom of the mould and turn over to serve or spoon out from the glass bowl.
Serve with Whiskey or coffee if you like.
TIP: If you don't want to use spirits, you can use espresso instead but the flavour does change a bit.
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