ICE-CREAM CHRISTMAS PUDDING
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
Provided by JustJanS
Categories Frozen Desserts
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Mix fruits, rind liqueur and brandy in a large bowl and set aside for 20 minutes uncovered, stirring occasionally.
- Using a spoon, break up the ice-cream in a large bowl.
- Add the fruit mix, choc9oate bits and nuts to ice-cream; working quickly stir until well mixed.
- Line a 9-cup capacity pudding basin or bowl with plastic wrap.
- Spoon in the ice-cream mixture; smooth the surface.
- Cover with Plastic wrap; freeze over night.
- To serve, unmould and cut into wedges.
- Serve with chocolate sauce.
- Chocolate Sauce: Place water, cocoa, butter and sugar in a small pan.
- Stir over a low heat 4 minutes or until mixture boils and sugar is dissolved.
- Remove from the heat and add the chocolate.
- Stir until chocolate has melted and mixture is smooth; stir in brandy.
Nutrition Facts : Calories 664, Fat 32.7, SaturatedFat 14.9, Cholesterol 78.1, Sodium 191.4, Carbohydrate 88.5, Fiber 7, Sugar 55.9, Protein 8.1
LEFTOVER CHRISTMAS PUDDING ICE CREAM
We have this pudding always as a dessert at Christmas...not because I like it so much but because my husband is English. There is always pudding left and this dessert I do like! It also works well with fruit cake and if you don't want to use alcohol... substitute with orange juice
Provided by PetsRus
Categories Frozen Desserts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the egg yolks with the sugar until thick and pale.
- Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
- Add the rum and mix.
- Whip the cream until soft peaks and fold into the mixture.
- Whip the egg whites, stiffly, and fold into the mixture.
- Transfer to a container and freeze for several hours until set.
- This ice cream does not require beating during freezing.
Nutrition Facts : Calories 463.1, Fat 33.3, SaturatedFat 19.2, Cholesterol 316.3, Sodium 99.1, Carbohydrate 30.9, Sugar 28.8, Protein 7.9
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