adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Iced Christmas Pudding with praline
0 Likes
Prep Time:
375 minutes
Cook Time:
8 minutes
Total Time:
383 minutes
Festive summer Christmas pudding for a delightful celebration.
Ingredients:
  • 285g (1 1/2 cups) mixed dried and glace fruit, finely chopped
  • 125mls (1/2 cup) brandy or dark rum
  • Cooking spray
  • 80g (1/2 cup) whole blanched almonds
  • 2L vanilla ice-cream (Sara Lee or Streets Blue Ribbon brand)
  • 500g (2 punnets) strawberries
  • 200g (1 punnet) blueberries
Instructions:
  • Mix the dried and glace fruit with brandy or rum in a glass or ceramic bowl. Cover and let it sit at room temperature, stirring occasionally, for 6-12 hours until the fruit is plump and soaked.
  • Preheat your oven to a toasty 180°C.
  • Spritz a 2-1itre (8-cup) decorative mould or pudding basin with cooking spray. Spread almonds on a baking tray and toast in a preheated oven for 5-8 minutes, until fragrant. Allow to cool, then finely chop.
  • Take the ice-cream out of the freezer and let it soften for 5 minutes. Combine the ice-cream, fruit, brandy mixture, and toasted almonds in a large bowl. Gently mix until combined without overdoing it. Transfer the mixture to the mold or basin, smooth the top, cover with plastic wrap, and freeze for at least 8 hours until firm.
  • Quickly immerse the pudding mould in hot water for 6-8 seconds, then gently run a knife along the edge of the pudding. Flip the pudding onto a serving platter and garnish with strawberries and blueberries. Sprinkle half of the crushed praline over the top. Serve with the rest of the praline on the side.

Similar Recipes