Frozen Christmas Pudding
This frozen pudding has all the traditional tastes of a Christmas pudding in a chilled dessert, making it perfect for a warm Tassie summer Christmas.
How long will it take?
6 hours
What’s the serving size?
Serves 8
What do I need?
- 1 ½ cups dried fruit
- ½ cup brandy
- 2 litres Valhalla Vanilla Bean ice-cream
- ¼ cup roasted hazelnuts, roughly chopped
- ¼ cup slivered almonds
- 1 tsp cinnamon
- Island Berries Salted Caramel Sauce
- Berries and extra nuts to serve (optional)
How do I make it?
- Place dried fruit in a bowl and add brandy. Leave to soak for a few hours, or overnight to infuse the flavour.
- Take ice-cream out of freezer and leave to soften slightly.
- In the bowl of an electric mixer beat together ice-cream and cinnamon. Fold in dried fruit mixture and nuts.
- Line a pudding basin with clingfilm or muslin and spoon in ice-cream mixture. Smooth over the top with a spoon and cover with a round of baking paper. Freeze for 5-6 hours, or overnight. Note, you can make this up to one week ahead and keep in the freezer.
- Serve drizzled with Salted Caramel Sauce and garnished with fresh berries and extra nuts.
