Cakes & Puddings
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Easy Fruit & Nut Ice-cream Pudding
Ingredients
- ½ cup (100g) Sunbeam Glace Cherries
- 1/3 cup (50g) Sunbeam Pineapple Fruit Bites, chopped
- ½ cup (50g) Sunbeam Dates, chopped
- ¾ cup (100g) Sunbeam Raisins, roughly chopped
- 5 Tbs (50g) Sunbeam Slivered Almonds, toasted
- 2/3 cup (80g) Sunbeam Pistachios, toasted
- 50mL Cointreau or other orange liqueur (optional)
- 6-7 drops vanilla essence
- 300g sweetened condensed milk
- 500mL fresh cream
Method
| 1. | Lightly oil a 24cm x 13.5cm loaf tin & line smoothly with plastic wrap. |
| 2. | In a bowl combine the fruit & toasted nuts, liqueur, vanilla & condensed milk & mix well. |
| 3. | In another bowl beat the cream to soft peaks & fold into the fruit. |
| 4. | Tip into the prepared tin & cover with a double thickness of plastic wrap, then wrap the entire tin with foil. |
| 5. | Place in the freezer until very firmly set, at least 12 hours. Slice thickly to serve. |