Frozen Christmas Pudding

PREP: 15 MINS + cooling | SERVES: 12

What you’ll need…

110g caster sugar

85g Sunbeam Currants

100g Angas Park Cranberries

2L good quality vanilla icecream

1 tsp vanilla bean paste

1 tsp ground cinnamon

85g shelled pistachios, toasted and roughly chopped

60ml brandy

Fresh berries and icing sugar, to decorate

Method

Combine sugar with 250ml water in a small saucepan.Stir over a low heat until the sugar has dissolved, then increase heat to high and boil for 1 minute.Remove from heat, add currants and cranberries and allow to sit for 10 mins.Drain and set aside to cool.

Use muslin to line the inside of a 1.75L capacity pudding basin.

Meanwhile, spoon icecream into the bowl of a stand mixer fitted with a beater attachment.Allow to soften slightly before beating until smooth.Add cooled fruit mixture, vanilla, cinnamon, pistachios and brandy and beat until just incorporated.Spoon into the prepared basin, smooth the surface, cover with the lid (or plastic wrap) and freeze overnight or until firm.

Turn out onto a serving plate, top with fresh berries and shower with icing sugar to serve.

You will need a 1.75L pudding basin and muslin for this recipe

You will need to begin this recipe the night before

2021-10-06T00:18:43+00:00