Ice Cream Christmas Pudding
- 13 cup toasted almond, chopped
- 14 cup mixed peel
- 12 cup raisins, chopped
- 12 cup sultana
- 13 cup currants
- 13 cup rum
- 1 liter vanilla ice cream
- 12 cup glace cherries, quartered (red & green)
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 12 teaspoon nutmeg
- 1 liter chocolate ice cream
- Mix the almonds, peel, raisins, currants and rum in a bowl, cover with plastic wrap and leave overnight.
- Chill a 2 litre pudding basin in the freezer.
- Soften the vanilla ice cream slightly and mix in the glace cherries.
- Working quickly, spread the ice cream around the inside of the chilled basin, spreading it evenly to cover the base and side.
- Return the basin to the freezer and leave overnight.
- Check the ice cream a couple of times and spread it evenly to the top.
- Next Day:- Mix the spices and chocolate ice cream with the fruit mixture.
- Spoon it into the centre of the pudding basin and smooth the top.
- Freeze overnight, or until very firm.
- Turn the pudding out onto a chilled plate, decorate and leave to stand 5 minutes.
- Cut into wedges to serve.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
toasted almond, mixed peel, raisins, sultana, currants, rum, vanilla ice cream, glace cherries, mixed spice, cinnamon, nutmeg, chocolate ice cream
Taken from www.food.com/recipe/ice-cream-christmas-pudding-5145 (may not work)