Ice-Cream Christmas Pudding |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
I usually make a boiled plum pudding for Christmas, but the year my mother died, I found I didn't have the Christmas spirit to make one in the weeks leading up to Christmas. I made this the night before Christmas, and it's been a favourite of ours since. I don't think you need Christmas as the excuse to eat it-just hot days and 8-10 people to eat it. Prep time doesn't include the standing time, or freezing overnight Ingredients:
2 cups mixed dried fruit (raisins, golden raisins, currants, cherries, craisins, you choose) |
90 g glace cherries, quartered |
45 g glace apricot, chopped |
45 g glace pineapple, chopped |
2 teaspoons finely chopped glace ginger |
2 teaspoons grated orange rind |
2 tablespoons grand marnier |
1 tablespoon brandy |
2 liters vanilla ice cream, softened |
1/4 cup chocolate chips |
1/2 cup chopped pecans |
1/4 cup water |
1/4 cup cocoa powder, sifted |
60 g butter |
2 tablespoons soft brown sugar |
105 g dark semi-sweet chocolate, chopped |
1 tablespoon brandy |
Directions:
1. Mix fruits, rind liqueur and brandy in a large bowl and set aside for 20 minutes uncovered, stirring occasionally.
2. Using a spoon, break up the ice-cream in a large bowl.
3. Add the fruit mix, choc9oate bits and nuts to ice-cream; working quickly stir until well mixed.
4. Line a 9-cup capacity pudding basin or bowl with plastic wrap.
5. Spoon in the ice-cream mixture; smooth the surface.
6. Cover with Plastic wrap; freeze over night.
7. To serve, unmould and cut into wedges.
8. Serve with chocolate sauce.
9. Chocolate Sauce: Place water, cocoa, butter and sugar in a small pan.
10. Stir over a low heat 4 minutes or until mixture boils and sugar is dissolved.
11. Remove from the heat and add the chocolate.
12. Stir until chocolate has melted and mixture is smooth; stir in brandy.
|
|