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Frozen Christmas Pudding

A frosty twist on an old favourite

  • Serves 8
  • 30 mins to prepare
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  • 100g butter
  • 400g mixed dried fruit
  • 50g each: red & green glazed cherries, halved
  • 2 tablespoons brown sugar
  • ¼ cup each: cream, brandy or sherry
  • ½  teaspoon baking soda
  • 100g walnuts, pistachio or blanched almonds, chopped
  • 2L French vanilla ice cream
  • Topping: 100g dairy milk chocolate, melted


  1. Line the base and sides of a 1.5litre pudding bowl with plastic film.
  2. Place the butter, dried fruit, cherries, brown sugar and cream in a saucepan. Heat until the butter is melted.
  3. Add the brandy and baking soda. Simmer for 3-4 minutes until the baking soda stops fizzing. Stir in the nuts. Cool a little.
  4. Break up the ice cream in a large bowl. Stir in the fruit mixture while still warm.
  5. Pour into the prepared pudding basin. Freeze for at least 24 hours before turning onto a serving plate. S
  6. lowly pour the melted chocolate over the top allowing it to dribble down the sides.

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