Ice Cream Christmas Pudding

IceCreamChristmasPudding
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.

Recipe Author:

Chelsea

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
View Method Ice Cream Christmas Pudding

Method

Filling
  1. Mix dried fruit, Chelsea Dark Cane Sugar and brandy in a microwave safe bowl, heat on high for 3 mins.
  2. Stir, then refrigerate for an hour or until cool.
  3. Spoon out the ice-cream into a large mixing bowl.
  4. Add cinnamon, ginger, nutmeg and citrus zest and mix thoroughly to form a whip.
  5. Gently stir through the brandied fruit so that it is spread evenly throughout the ice cream.
  6. Line a pudding dish or large bowl with cling wrap, enough to have overhang.
  7. Tip the ice cream into the dish, cover and freeze overnight.
Chocolate Sauce
  1. In a small saucepan blend the cornflour, cocoa and cold water to make a smooth paste.
  2. Stir in the hot water, Chelsea Caster Sugar, vanilla and butter.
  3. Stir over a medium heat until the mixture boils and thickens, about 8 mins.
  4. Cool completely.
  1. To complete the dish, let the ice cream sit at room temperature for about 10 mins.
  2. Turn the pudding upside down on a platter and peel off the cling wrap.
  3. Spoon the sauce over the top to serve.
View Ingredients Ice Cream Christmas Pudding
View Method Ice Cream Christmas Pudding
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