Ice Cream Christmas Pudding
Keep cool with this iced-twist on the traditional Christmas pudding.
Christmas in Summer can be a real swelter, so try a cool version of the Christmas Pud.
Ingredients
Pudding
- 85g raisins
- 85g sultanas
- 85g dried cranberries
- 100g fresh or glace cherries, chopped
- 2 tbsp Chelsea Dark Cane Sugar
- 6 tbsp brandy
- 1L vanilla ice cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- Zest 1/2 lemon
- Zest 1/2 orange
Chocolate Sauce
- 2 tbsp cornflour
- 1/4 cup cocoa
- 2 tbsp cold water
- 1 cup hot water
- 1/4 cup Chelsea Caster Sugar
- 1 tsp vanilla essence
- 25g butter
Method
Filling
- Mix dried fruit, Chelsea Dark Cane Sugar and brandy in a microwave safe bowl, heat on high for 3 mins.
- Stir, then refrigerate for an hour or until cool.
- Spoon out the ice-cream into a large mixing bowl.
- Add cinnamon, ginger, nutmeg and citrus zest and mix thoroughly to form a whip.
- Gently stir through the brandied fruit so that it is spread evenly throughout the ice cream.
- Line a pudding dish or large bowl with cling wrap, enough to have overhang.
- Tip the ice cream into the dish, cover and freeze overnight.
Chocolate Sauce
- In a small saucepan blend the cornflour, cocoa and cold water to make a smooth paste.
- Stir in the hot water, Chelsea Caster Sugar, vanilla and butter.
- Stir over a medium heat until the mixture boils and thickens, about 8 mins.
- Cool completely.
- To complete the dish, let the ice cream sit at room temperature for about 10 mins.
- Turn the pudding upside down on a platter and peel off the cling wrap.
- Spoon the sauce over the top to serve.
