Tipsy Pudding with Mulled Wine (Irish)

Gerry Galvin used to prepare this dessert at his Drimcong House in Moycullen, County Galway.

2 Tbsp. butter, softened
1½ cups dry breadcrumbs (90 g)
4 eggs, separated
¾ cup + ⅔ cup superfine sugar (150 g + 125 g)
1 tsp. lemon zest, freshly grated
2½ cups dry red wine (600 mL)
1 lemon juice, freshly squeezed
1 lemon, freshly grated into wide strips
1 orange juice, freshly squeezed
1 orange, freshly grated into wide strips
4 whole cloves
1 stick cinnamon
1 cup heavy cream, whipped (240 mL)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease 8 ramekins or small soufflé dishes, about 2" (5 cm) deep and 3-4" (7.5-10 cm) in diameter, with butter. Coat the sides and bottoms of the ramekins evenly with about one-quarter of the breadcrumbs.

For the Puddings:
Beat the egg yolks, 6 Tbsp. of the sugar (half of the ¾ cup (150 g)), and the lemon zest, freshly grated in a medium bowl with an electric mixer on medium speed until pale and frothy, about 2 minutes.

In another medium bowl, beat the egg whites until stiff peaks form, 3-4 minutes. Gradually add another 6 Tbsp. of the sugar (the remaining half of the ¾ cup/150 g) to the egg whites and beat for about 30 seconds. Add ¼ of the egg whites to the egg yolk mixture and stir. Fold the remaining egg whites and the remaining breadcrumbs into the egg yolk mixture and stir well.

Divide the batter evenly between ramekins and bake on a baking sheet for about 25 minutes, or until the puddings are cooked through and golden. Allow the puddings to cool in ramekins for about 5 minutes, then turn then out onto a rack and set aside to cool to room temperature.

For the Mulled Wine:
ombine the wine, the remaining ⅔ cup (125 g) of sugar, the lemon and orange juices and zests, cloves, and cinnamon in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium- low and simmer for about 10 minutes. Strain the wine into a medium bowl, discarding the solids, and set the wine aside to cool.

Arrange the puddings side by side in an 8x12" (20x30 cm) baking dish, drizzle with the mulled wine, cover with plastic wrap, and set aside for about 3 hours to allow the puddings to soak in some of the wine.

To Serve:
Serve the puddings in individual bowls, spooning some wine over each one and topping each with a spoonful of whipped cream.

Makes 8 servings.