Iced Christmas Puddings

Iced Christmas Puddings - MS Word document for downloading

I first came across Iced Christmas puddings in Australia. A friend served a delicious one, which was ever so simple and made in the bought ice cream container:

1. Soak about 100g (4oz) mixed dried fruit overnight in 4 fl oz (125ml) brandy.
2. Then stir into a pint of double cream.
3. Scoop out about half a carton of vanilla ice-cream, returning this scooped out ice-cream to the freezer
4. Add the brandy mixture to the ice cream in the container, smoothing out as a layer.
5. Freeze until firm.
6. Top up the container with as much of the reserved ice cream as possible.
7. Freeze until required.

To serve: to turn out, dip the container into very hot water for about 5 seconds. Loosen the pudding by twisting a fork in the centre, before turning upside down over the serving plate. Serve immediately.

The photograph is for Iced Christmas Pudding (from BBC “Good Living” with
Jane Asher), ready to go in the freezer.

Serves: 12, the recipe says. (I think 8 is more realistic)

Preparation time: 10 minutes, plus overnight standing time, plus 8 hours freezing time.

You will need a 1.2 litre (2 pint) freezer-proof pudding basin.

Ingredients and Shopping List.

• 85g (3oz) sultanas
• 85g (3oz) raisins
• 55g (2oz) candied orange peel, finely chopped
• 125ml (4fl oz) brandy
• 600ml (1pt) whipping cream
• 140g (5oz) caster sugar
• quarter tsp ground cinnamon
• quarter tsp ground nutmeg
• grated rind of 1 orange and 1 lemon
• 55g (2oz) broken walnuts

To serve:

• 115g (4oz) plain chocolate, broken into pieces
• 1 tablespoon brandy

Method

1. Place the sultanas, raisins and candied peel into a bowl.
2. Add the brandy.
3. Cover and leave overnight or until the brandy has mostly been absorbed.
4. Whip the cream until beginning to thicken.
5. Add the sugar and spices and whip until very softly peaking.
6. Stir in the orange and lemon rind, walnuts and brandy soaked fruits.
7. Spoon into the pudding basin, smooth the top and freeze for at least 8 hours.

To serve:

1. Dip the basin in very hot water for 2 seconds.
2. Loosen the pudding by twisting a fork in the centre.
3. Invert onto a serving plate and either return to the freezer or place in the fridge for 30 minutes.

To make the sauce:

1. Melt the chocolate and brandy in a heatproof bowl over a pan of simmering water.
2. Allow to cool slightly, then spoon or pour over the pudding.

Liz Milton