Details page sections

Desserts

Ice Cream Christmas Pudding

Name: Ice Cream Christmas Pudding
Prep time: 8 h
Cook time: 15 min
Yield: 12
Ingredients: Pudding; 85g raisins; 85g sultanas; 85g dried cranberries; 100g fresh or glace cherries, chopped; 2 tbsp Chelsea Dark Cane Sugar; 6 tbsp brandy; 1L vanilla ice cream; ½ tsp ground cinnamon; ¼ tsp ground ginger; ½ tsp ground nutmeg; Zest ½ lemon; Zest ½ orange; Chocolate Sauce; 2 tbsp cornflour; ¼ cup cocoa; 2 tbsp cold water; 1 cup hot water; ¼ cup Chelsea Caster Sugar; 1 tsp vanilla essence; 25g butter

Preparation

8 hours

Bake

15 mins

Difficulty

Easy

Servings

Christmas in Summer can be a real swelter! Keep cool with this iced-twist on the traditional Christmas pudding.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

Pudding

85g raisins
85g sultanas
85g dried cranberries
100g fresh or glace cherries, chopped
2 tbsp Chelsea Dark Cane Sugar
6 tbsp brandy
1L vanilla ice cream
½ tsp ground cinnamon
¼ tsp ground ginger
½ tsp ground nutmeg
Zest ½ lemon
Zest ½ orange

Chocolate Sauce

2 tbsp cornflour
¼ cup cocoa
2 tbsp cold water
1 cup hot water
¼ cup Chelsea Caster Sugar
1 tsp vanilla essence
25g butter

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

details

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

1

What did you think of this recipe?

Diana Posthuma

This sounds and looks fantastic. I am wondering how it would be if you made it ahead and froze it for a couple of weeks before Christmas.....??CHELSEA: Hi there, you should be fine to make this in advance. The cling wrap over the bowl won't be airtight enough for that length of time though - we recommend placing it in an airtight container as well.

Method

Filling : Mix dried fruit, Chelsea Dark Cane Sugar and brandy in a microwave safe bowl, heat on high for 3 mins. Stir, then refrigerate for an hour or until cool. Spoon out the ice-cream into a large mixing bowl. Add cinnamon, ginger, nutmeg and citrus zest and mix thoroughly to form a whip.

Gently stir through the brandied fruit so that it is spread evenly throughout the ice cream. Line a pudding dish or large bowl with cling wrap, enough to have overhang. Tip the ice cream into the dish, cover and freeze overnight.

Chocolate Sauce : In a small saucepan blend the cornflour, cocoa and cold water to make a smooth paste.

Stir in the hot water, Chelsea Caster Sugar, vanilla and butter. Stir over a medium heat until the mixture boils and thickens, about 8 mins. Cool completely.

To complete the dish, let the ice cream sit at room temperature for about 10 mins. Turn the pudding upside down on a platter and peel off the cling wrap. Spoon the sauce over the top to serve.