Christmas Snow Pudding: A Holiday Classic

The scent of sherry always brings me back to Christmases at my grandmother’s house. A slight hint of it would waft from the kitchen as she prepared her famous Snow Pudding. As a child, I didn’t appreciate the “grown-up” flavor, but I loved watching the transformation of simple ingredients into a towering cloud of white, adorned with bright red cherries. Now, years later, the taste is a direct line to those memories, a comforting and elegant dessert that graces my own holiday table.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes (plus chilling time)
• Servings: 20
• Yield: Two 9×13 inch casseroles
• Dietary Type: Not suitable for dairy-free or gluten-free diets

Ingredients

• 24 ladyfingers
• ½ cup sherry wine
• 2 envelopes unflavored gelatin
• 1 cup cold water
• 12 egg whites
• 1 cup sugar
• 2 cups whipping cream, whipped
• 1 tablespoon sugar
• Maraschino cherries for garnish

Custard Sauce:

• 6 egg yolks
• 1 cup sugar
• 3 cups milk, scalded
• 1 teaspoon vanilla
• 1 tablespoon dry sherry wine

Equipment Needed

• Two 9×13 inch shallow Pyrex casseroles
• Small saucepan
• Mixer (stand or hand-held)
• Double boiler
• Whisk
• Spatula
• Plastic wrap

Instructions

1. Begin by preparing the ladyfingers. Halve them lengthwise.
2. Lightly dip the halved ladyfingers in sherry wine.
3. Arrange the sherry-soaked ladyfingers to line the bottom of both 9×13 inch shallow Pyrex casseroles. Be sure to use all 24 ladyfingers, evenly distributed between the two casseroles.
4. In a small saucepan, sprinkle the unflavored gelatin over the cold water. Allow it to sit for a few minutes to bloom.
5. Place the saucepan over low heat for about 5 minutes, stirring constantly, until the gelatin is completely dissolved. Be careful not to boil the gelatin.
6. In a large, clean bowl, beat the egg whites until stiff peaks form.
7. Gradually add the sugar to the beaten egg whites, continuing to beat until the mixture is very stiff and glossy. This step is crucial for creating the light and airy texture of the snow pudding.
8. Allow the dissolved gelatin to cool slightly. It should not be hot, or it will cook the egg whites.
9. Gently fold the slightly cooled gelatin into the beaten egg white mixture. Be careful not to deflate the egg whites. Fold until just combined.
10. Spread the egg white mixture evenly over the sherry-soaked ladyfingers in both casseroles.
11. Cover the casseroles tightly with plastic wrap to prevent a skin from forming on the surface.
12. Refrigerate the snow pudding until completely congealed. This will typically take several hours, or preferably overnight.
13. Prepare the whipped cream topping by beating the whipping cream until soft peaks form.
14. Sweeten the whipped cream with the 1 tablespoon of sugar.
15. To serve, cut the snow pudding into desired size squares.
16. Place each square on a serving plate.
17. Ice the top and sides of each square generously with the sweetened whipped cream.
18. Pour the Custard Sauce (recipe follows) over each serving.
19. Garnish each serving with a maraschino cherry on top.

Custard Sauce Instructions:

1. In a medium bowl, beat the egg yolks and sugar together until light and pale.
2. In a separate saucepan, scald the milk. This means heating it until just before it boils; small bubbles will form around the edges of the pan.
3. Slowly and gradually pour the scalded milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
4. Pour the mixture back into the saucepan.
5. Place the saucepan in a double boiler and cook over simmering water, stirring constantly, until the custard coats the back of a spoon. This will take about 10-15 minutes. The custard should be thick enough to leave a clear line when you run your finger across the back of the spoon.
6. Remove the saucepan from the heat and stir in the vanilla and dry sherry wine.
7. Cool the custard sauce completely.
8. Refrigerate the custard sauce until serving time.

Expert Tips & Tricks

• For a more intense sherry flavor, brush the ladyfingers with additional sherry after dipping them.
• Ensure the egg whites are beaten to very stiff peaks for maximum volume and stability in the snow pudding. Adding a pinch of cream of tartar to the egg whites before beating can help stabilize them.
• When folding in the gelatin, be gentle to avoid deflating the egg whites.
• If the gelatin is too hot when added to the egg whites, it will cook them and cause the mixture to become lumpy.
• Make the custard sauce a day ahead to allow the flavors to meld and develop fully.
• If your custard sauce becomes too thick, you can thin it with a little milk.
• To prevent a skin from forming on the custard sauce as it cools, press a piece of plastic wrap directly onto the surface.

Serving & Storage Suggestions

Serve Christmas Snow Pudding chilled. The custard sauce should also be served cold. The pudding is best enjoyed within 2 days of assembly, as the ladyfingers can become soggy over time. Store leftover snow pudding in an airtight container in the refrigerator. The custard sauce can be stored separately in the refrigerator for up to 3 days. This dessert is not suitable for freezing, as the texture will be negatively affected.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	378 kcal	N/A
Total Fat	20 g	31%
Saturated Fat	12 g	60%
Cholesterol	124 mg	41%
Sodium	127 mg	5%
Total Carbohydrate	39 g	13%
Dietary Fiber	0 g	0%
Sugars	28 g	N/A
Protein	9 g	18%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a non-alcoholic version, substitute the sherry wine with apple juice or grape juice.
• You can use a different type of cookie or sponge cake in place of the ladyfingers.
• Add a layer of fruit preserves or sliced berries between the ladyfingers and the snow pudding for added flavor and texture.
• For a richer flavor, use heavy cream instead of whipping cream.
• Experiment with different extracts, such as almond or lemon, in the custard sauce.

FAQs (Frequently Asked Questions)

Q: Can I make the snow pudding ahead of time?
A: Yes, you can assemble the snow pudding a day ahead of time. However, it’s best to add the whipped cream and custard sauce just before serving to prevent the ladyfingers from becoming too soggy.

Q: How do I prevent the custard sauce from curdling?
A: To prevent curdling, cook the custard sauce over low heat, stirring constantly. Be sure to temper the egg yolks by slowly adding the scalded milk to them before cooking.

Q: Can I use store-bought custard sauce?
A: While homemade custard sauce is recommended for the best flavor, you can use store-bought custard sauce in a pinch.

Q: What if I don’t have a double boiler?
A: If you don’t have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the water.

Q: How long does the snow pudding last in the refrigerator?
A: The snow pudding is best enjoyed within 2 days of assembly. After that, the ladyfingers may become too soggy.

Final Thoughts

Christmas Snow Pudding is more than just a dessert; it’s a link to cherished memories and family traditions. While the recipe may seem a bit involved, the end result is a light, elegant, and utterly delightful treat that is sure to impress. So, gather your ingredients, put on some festive music, and embark on this culinary journey. Your family will thank you, and you might just start a new holiday tradition of your own. And don’t hesitate to adjust the sherry to your taste and share your creations with loved ones! Happy baking!