This recipe is provided to us by Mark Greenaway.  You can read a full feature with Mark at the link below.

Christmas Cooking with top UK chef Mark Greenaway

This Christmas pudding parfait is one of my favourite recipes for this time of year. Not only is it a great way to enjoy Christmas pudding outwith Christmas day but also a great way to use up any leftover Christmas pudding.

Serves 6

Burnt orange jelly


140g caster sugar
500ml fresh orange juice
Zest of 1 lime
Zest of 1 lemon
Zest of 1 orange
2 vanilla pods, halved and seeds scraped out
7 leaves of gelatine, soaked in cold water


• Place the sugar in to a heavy based pan and set over a high heat, stir with a wooden spoon until the sugar is equally melted to a golden caramel, take off the heat and add the zest and vanilla seeds
• Very slowly add the orange juice, stirring frequently until all the of liquid had been incorporated, return to the heat and bring up to the boil
• Add in the soaked gelatine, stir until dissolved, pour the liquid through a fine sieve and leave to cool
• Pour into a tray and set in the fridge
• Once set, cut out circles from the jelly using a small teacup or cookie cutter and set back in the fridge

Christmas Pudding Parfait


7 egg yolks
325g caster sugar
1 ½ tbsp. liquid glucose
3 egg whites
750ml double cream
3 leaves gelatine, softened in cold water
½ a good quality Christmas pudding, crumbled


• Whisk the egg yolks until pale and light
• Boil 210g of the caster sugar with the liquid glucose until the soft ball stage is achieved (118C) and pour over the egg yolks
• Stir in the softened gelatine
• Whisk this mixture until it is cold
• Whisk the egg whites and the rest of caster sugar to make a meringue
• Whip the double cream to soft peaks
• Fold all of the ingredients together
• Pour into 4cm hemispherical moulds and freeze till firm
• When the parfait is frozen, turn out the moulds and stick the hemispheres together to make spheres
• Place back into the freezer until ready to serve
• Serve each sphere sitting on top of a round of jelly

Mark Greenaway is the Chef Patron of Restaurant Mark Greenaway on North Castle Street, Edinburgh.

Twitter: @markgreenaway