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Christmas ice cream pudding recipe
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Impress with this festive Christmas ice cream pudding in just 45 minutes prep time. Let the freezer work its magic!
Ingredients:
  • 2L Vanilla Bean Ice Cream
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ cup (40g) mixed peel
  • ¼ cup (55g) uncrystallised ginger, coarsely chopped
  • ¼ cup (35g) dried cranberries, coarsely chopped
  • ¼ cup (40g) dried currants, coarsely chopped
  • ¼ cup (40g) sultanas, coarsely chopped
  • ¼ cup (35g) pistachios, lightly toasted, chopped
  • ¼ cup (40g) blanched almonds, toasted, chopped
  • 3 extra-large Free Range Eggs whites
  • ½ cup (110g) dark brown sugar
  • 500g cherries, halved, pitted
  • ¼ cup (55g) caster sugar
  • 21.00 gm lemon juice
Instructions:
  • Place plastic wrap inside an 8-cup (2L) pudding basin, making sure to leave extra wrap hanging over the sides.
  • Chill a large bowl in the freezer. Take the ice cream out of the freezer and let it sit for 5 minutes to soften.
  • *Fill the chilled bowl with ice cream, sprinkle in the spices, and gently stir with a sturdy metal spoon to incorporate while keeping the ice cream from melting. Blend in mixed peel, ginger, cranberries, currants, sultanas, pistachios, and almonds until evenly distributed. Transfer to the lined pudding basin, level the top, cover with plastic wrap, freeze for 8 hours until solid.*
  • Place a serving platter in the freezer for 30 minutes to chill. Remove the top cover of the ice cream pudding. Invert the pudding onto the frozen platter, remove the basin, leaving the plastic wrap on, and freeze for 1 hour until the pudding is firmly set on the platter.
  • Prepare the dark brown sugar meringue by putting egg whites in a clean, dry medium bowl. Use an electric hand mixer on medium-high speed to beat the egg whites until foamy. Gradually add the sugar, making sure to beat well after each addition, until firm, glossy peaks form in about 3-5 mins. Unwrap the pudding from the freezer, quickly spoon the meringue onto it, and spread it out decoratively. Freeze for at least 1 hour or up to 1 day.
  • Caramelize meringue with a kitchen blowtorch until golden brown. Chill in the freezer for 30 minutes.
  • Prepare the glazed cherries by combining cherries, sugar, and lemon juice in a bowl. Let it sit at room temperature for 30 minutes, tossing occasionally until juices develop. Toss cherries in the juices to coat them nicely.
  • Slice the pudding into wedges, garnish each with glazed cherries, and serve promptly.

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