For those in the Southern Hemisphere who want a Christmas Pudding but can’t face a hot one in the middle of Summer. Here’s the perfect answer – make a frozen one! You need a mixer with an ice cream making bowl to make this. If you don’t have one, you can still make it but it may not turn out as creamy.
- Make up my Traditional Gluten Free Custard, but double the recipe. Place it in the freezer until it starts to freeze.
- 445g mixed fruit
- 65g slivered almonds, toasted
- 4 tablespoons brandy, sherry or liqueur of choice
- 1 teaspoon mixed spice
- 200g dark chocolate, chopped
- 200ml whipping cream
- Glacé or fresh cherries, to serve
- Prepare your mixing bowl a day or so ahead by placing it in the freezer until it’s completely frozen and ready to use.
- Get a 2 litre pudding basin and line it with cling film so it overhangs the sides.
- Combine the mixed fruit with the liqueur and spice, and allow to soak for a couple of hours. Put in the freezer to get very cold.
- Take the mixing bowl out of the freezer and put it on your mixer. Pour in the very cold custard and allow to churn until reaches a soft ice cream consistency. Add the mixed fruit and almonds and allow to mix through.
- Pour into your plastic lined bowl and place in the freezer to firm up.
- If you’re not using an ice cream maker, beat the custard mixture really well, then put it in the freezer. Every hour, take it out and beat it again to incorporate as much air as possible, and stop it setting in a solid block. Once it gets to hard to beat, leave it to finish freezing.
- Before serving, make a ganache by putting the dark chocolate in a bowl. Heat the cream until it’s almost boiling. Pour the cream over the chocolate and leave to sit for about 30 seconds, then stir gently to mix the cream and chocolate together.
- Turn your ice cream pudding out onto a serving plate and carefully remove the plastic film.
- Pour the ganache slowly over the ice cream allowing it to run down the sides a little way.
- Garnish with fresh or glace cherries.
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