Email to Stella      

Christmas: Ice Cream Pudding

Source of Recipe

Berta's Cooking


List of Ingredients

1/3 cup toasted almonds, chopped

1/4 mixed peel

1/3 cup raisins, chopped

1/3 cup sultanas

1/3 cup currants

1/3 cup rum

1 litre commercial vanilla ice-cream

2 tablespoons brandy

½ cup red and green glace cherries, quartered

1 teaspoon mixed spice

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 litre commercial chocolate ice-cream






Recipe

Put almonds, peel, raisins, sultanas, currants and rum in a medium bowl. Mix well. Cover with plastic wrap. Stand overnight. Place a 2-litre capacity pudding basin into the freezer to chill.

Soften the vanilla ice cream slightly and combine in the brandy and cherries. Press the ice cream around the inside of the chilled pudding bowl, spreading evenly right to the top of the bowl. Put it back to the freezer and freeze overnight. It might be necessary to check the ice cream a couple of times and spread it evenly to the top if required.

Next day, add spices and chocolate ice cream to fruit mixture; combine well. Spoon into the center of the pudding bowl and smooth the top.

Put it back to freezer overnight or until very firm. Turn the pudding out of the basin onto a serving plate. Serve cut into wedges decorated with holly leaves.

YIELD: 10 Servings