Festive Friday Food Post – Traditional Christmas Pudding with Thai Rum and Candied Yuzu Peel

Our Friday food post has gone festive this week with a traditional christmas pudding. We have a little twist of course! Eclectic East Christmas puddingYou might think Thai Rum (known as Sang Som) is better suited to being drunk from buckets on a beach in Koh Phangan in the glow of the full moon, and you might be right! But we challenge you to change your preconceptions about and give this a go – it might bring back some happy memories! Our second unusual ingredient is candied yuzu peel. Yuzu is a Japanese citrus fruit with a milder zest than a lemon or lime – the candied version is quite mellow and adds a nice depth of flavour to this pudding.

Eclectic East Christmas pudding tahi rum and japanese yuzu

Eclectic East Christmas pudding ingredientsWe can’t take credit for this winning recipe. It comes courtesy of the failsafe Delia Smith – you can find it here. We can only take credit for adding the Yuzu and Thai Rum which certainly gives the pudding an Eclectic East kick. If you want to try the same, substitute the rum for Sang Som and sustitute the candied peel for yuzu candied peel.

Eclectic East Christmas pudding thai rum

Garnish your pudding with some yuzu peel (shown below) and serve with flames powered by Sang Som rum and some brandy (or Sang Som!) butter.

Eclectic East Christmas pudding2Ours is currently wrapped in brown paper and waiting for the big day. We can’t wait – Merry Christmas!

Eclectic East Christmas pudding wrapped


Friday Food Post – Ginger and Citrus Meringue Mess with Coconut Cream.

Ginger, coconut and berry mess final1

We are super excited by this “knock your socks off” pudding. It has it’s roots in a classic pavlova (thank you Delia Smith) but it’s got a little Eclectic East twist! Adding the ginger and the lemon to the meringue gives it a bit of zest and zing which is complimented by the coolness of the coconut cream. I have used blackberries and raspberries because they are my favourite berries, but you can use any that you love. Experiment the Eclectic East way!

Ginger, coconut and berry mess fruit

Ingredients – Makes enough for 6

For the Meringues 

  • 2 large egg whites
  • 100grams caster sugar
  • grated zest of one lemon
  • 1 teaspoon of finely grated ginger.

For the topping 

  • 1/4 cup coconut cream
  • 1/2 cup single cream
  • One punnet of raspberries
  • One punnet of blackberries
  • Zest and juice of 2 limes
  • Fresh Mint leaves


1. You need to start by making your meringues well in advance because they need to cool before you assemble the pudding. I advise at least an hour cooling time.

2. Pre heat your oven to 150 degrees C.

3. Line a baking tray with baking paper.

4. Start by whisking the egg whites until you have stiff peaks

Ginger, coconut and berry mess whisking-01

5. Once you have stiff peaks, slowly add the sugar little by little. Then add the lemon zest and grated ginger.

Ginger, coconut and berry mess step 4

Ginger, coconut and berry mess step 56. Keep whisking until you have a smooth and stiff mixture, it should stick to the back of a spoon. Now place tablespoon fulls of the mixture in equal spacing on the baking tray.

Ginger, coconut and berry mess step 67. Place into the oven and turn down immediately to 140 degrees C. Cook for 30 mins. After this, turn off the oven and leave them to cool there for as long as you can. If you can leave them to totally cool in the oven then that is best, but if you want to hurry things along, remove each meringue from the oven and place on a wire cooling rack.

Ginger, coconut and berry mess step 7Now on with the fun part! 

8. Blend your coconut cream and single cream together and whisk. Note that it will not whisk into thick, fully whipped, cream because of the coconut cream – you are just aiming to get some air into it.

Ginger, coconut and berry mess blending-02

Ginger, coconut and berry mess step 109. When your meringues are fully cooled, crumble them into random clusters.

10. In a clean glass or bowl start to layer up your ingredients, starting with the crumbled meringue, then adding some cream mixture, then some berries and a squeeze of lime and lime zest. Keep layering up like this until you get to the top.

Ginger, coconut and berry mess step 11Ginger, coconut and berry mess step 13

Ginger, coconut and berry mess layers11. Finish the glass with a bit of mint and some more lime zest to give it a beautiful colour.

Ginger, coconut and berry mess final1

Enjoy! Oh, and relish the fact that meringues are fat free!