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.

Plum pudding ice-cream terrine recipe
Plum pudding ice-cream terrine recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Impressive and simple spin on traditional Christmas pudding.
Ingredients:
  • 500g Christmas pudding
  • 2 litres good-quality vanilla ice cream, softened
  • 250g pitted prunes
  • 250.00 ml cold tea
  • 107.50 gm caster sugar
  • 250.00 ml dry Marsala (see note)
  • Finely grated zest of 1 lemon, plus 2 tbsp lemon juice
Instructions:
  • Prepare the loaf pan by lining it with plastic wrap, ensuring there is enough to cover the top. Roughly chop the pudding and mix it gently into the ice cream. Transfer the ice cream mixture into the pan and press down firmly.
  • Wrap tightly with plastic wrap allowing it to hang over the edges and freeze for at least 4 hours or overnight.
  • Allow the prunes to steep in the fragrant tea for 4 hours.
  • In a saucepan over gentle heat, mix together the sugar, Marsala wine, lemon zest, and lemon juice until the sugar is fully dissolved, stirring constantly.
  • Simmer the prunes for 5 minutes, then lift them out with a slotted spoon and set them aside.
  • Continue to simmer the liquid for an additional 5-6 minutes until it thickens slightly and becomes syrupy.
  • Once the prunes are returned to the pan, let the syrup cool before chilling until it's time to serve the ice cream.
  • Serve by gently flipping the terrine onto a platter and generously spooning the prunes and sauce on top.

Similar Recipes