Christmas Ice Cream Pudding

Perfect for a hot, sunny Christmas day!

Years ago I cut out a recipe from the daily newspaper for a Christmas ice cream pudding that came from Iain "Huey" Hewitson's book Huey's Greatest Hits. Over the years I've modified the recipe to suit the tastes and dietary restrictions of my family. Even Huey has changed his recipe—the original recipe has double the quantities in his current ice cream pudding recipe.

Serves 8

Times

Preparation:

30 minutes

Freezing:

Overnight

Ingredients

• ½ cup (100g) mixed dried fruit
• ¼ cup (50g) naked (uncrystallised) ginger
• 25g craisins (dried cranberries)
• 25g crushed pineapple
• 1½ Tbs grated orange zest
• ¼ cup (50g) chocolate bits
• 1 Tbs rum
• 1 Tbs Grand Marnier
• 1 litre of softened vanilla ice cream
• Berries and mint for decoration.
  I also like to use grapes and cherries.

Method

1. Mix dried fruit, ginger, craisins, pineapple, orange zest, chocolate bits, rum and Grand Marnier.
   If there is time, soak overnight.
2. Add softened ice cream and mix.
3. Line a bowl with cling wrap, add the ice cream mixture, and cover with more cling wrap.
4. Place in freezer overnight.

To serve:

1. Uncover the pudding, place a plate over the pudding, and turn upside down.
2. Warm the bowl by wrapping with hot towel, and let pudding slip out.

   If you have problems removing the pudding, try warming the bowl by running under hot water and a bread knife to gently ease the cling wrap away from the sides of the bowl.

3. Decorate the pudding with berries and mint.

Tips

• Instead of a pudding make Christmas ice cream by pouring the ice cream mixture back into the ice cream container.

  Using the ice cream container makes the ice cream easier to store in the freezer and transport. The ice cream can be eaten on its own or used as an accompaniment to other desserts like a traditional Christmas pudding.

• To cater for those with dairy allergies, use soy ice cream and dairy-free chocolate.
• For a non-alcoholic pudding substitute the rum and Grand Marnier with 1 Tbs rum essence and 1 Tbs orange juice.

  Alternatively, use 2 Tbs orange juice and add 1 tsp of mixed spice. (If you don't have mixed spice, try ½ tsp of cinnamon, ¼ tsp of nutmeg and ¼ tsp of allspice.)

• Other substitutions to try:
  • Mixed peel instead of orange zest
  • Fresh or glace cherries instead of craisins