Frozen Christmas Pudding

    9 hours

    This makes a very rich, ice cream alternative to Christmas Pudding. It is very rich and therefore only small portions should be served.


    Gloucestershire, England, UK
    5 people made this

    Serves: 12 

    • 30g (1 oz) pitted prunes, finely chopped
    • 30g (1 oz) dried apricots, finely chopped
    • 30g (1 oz) glace cherries, finely chopped
    • 30g (1 oz) sultanas
    • 30g (1 oz) currants
    • 30g (1 oz) peel
    • 60g (2 oz) raisins, chopped
    • 1/2 teaspoon allspice
    • 1/2 teaspoon cinnamon
    • 2 oranges, zested and juiced
    • 3 tablespoons brandy
    • 30g (1 oz) almonds, coarsely crushed
    • 30g (1 oz) hazelnuts, coarsely crushed
    • 30g (1 oz) walnuts, coarsely crushed
    • 300ml (10 fl oz) double cream
    • 300ml (10 fl oz) whipping cream
    • 3 egg whites
    • 3 tablespoons caster sugar

    Prep:1hr  ›  Extra time:8hr soaking  ›  Ready in:9hr 

    1. Mix all fruits with allspice, cinnamon and zest of the oranges. Pour on the orange juice and brandy.
    2. Sprinkle nuts over - DO NOT STIR. Cover and leave for 8 hours.
    3. Chill a 2.75 pint mould in the freezer.
    4. Gently stir fruits together and tip into a sieve over a bowl.
    5. Add both sorts of cream to the resulting juice and whip.
    6. Fold in the fruit and nut mixture.
    7. Whisk egg whites and whisk in sugar until stiff.
    8. Fold into the cream.
    9. Spoon into the mould.
    10. Cover with foil and freeze for 10 hours.
    11. Turn onto a plate before the meal is started and replace mould and put back into freezer.
    12. Serve from the freezer.


    I used an 8 inch non-stick cake tin and the mixture only just fitted.

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