Christmas Pudding Ice Cream
13 hours 40 min
This Christmas pudding is completely different from the traditional version. Vanilla ice cream is frozen with brandy-soaked fruit and toasted nuts, then served with a chocolate and orange sauce.
donkey12
6 people made this
Ingredients
Serves: 12
- 160g chopped dried pineapple or chopped mixed peel
- 80g red glace cherries, halved
- 80g green glace cherries, halved
- 80g sultanas
- 4 tablespoons brandy or rum
- 1 litre vanilla ice cream
- 125g chopped pecans, toasted
- 60g flaked almonds, toasted
- For the Sauce
- 125ml whipping cream
- 1 tablespoon golden syrup
- 90g dark chocolate, chopped
- 1 tablespoon orange liqueur
- 1 teaspoon grated orange zest
Method
Prep:1hr20min ›
Cook:20min ›
Extra time:12hr freezing ›
Ready in:13hr40min
- Line a 1.5 to 2 litre pudding mould or 23cm x13cm loaf tin with cling film, leaving enough overhang to cover the top. Set aside.
- In a large microwave-safe bowl, combine pineapple, cherries, sultanas and brandy. Microwave on HIGH for 2 minutes, stirring twice. Let cool completely. (Alternatively, cover and soak fruit at room temperature for 8 hours or overnight).
- Soften ice cream in refrigerator for 30 minutes.
- Stir pecans and almonds into fruit mixture; stir in ice cream. Pack into prepared mould, smoothing top. Cover with overhang and freeze until solid, about 12 hours.
- To serve, let pudding stand in refrigerator for 15 minutes. Using overhang, remove from mould. Dip sharp knife in hot water and wipe dry; slice pudding. Serve with sauce.
- To make the Chocolate Orange Sauce: In small saucepan, bring cream and syrup to the boil; add chocolate, liqueur and orange zest, whisking until smooth. Let stand until thickened, about 15 minutes. (Make-ahead: Transfer to airtight container. Place cling film directly on surface; cover and refrigerate for up to 5 days. Reheat before serving).
