Using left over Christmas pudding to make an easy pudding ice cream is a refreshing alternative and makes a delicious festive dessert. Anytime I’ve served this dessert its gone down a treat. Buying a good quality ice cream saves time with preparation but you could also make your own using this recipe, omit the Kahlua and replace the pumpkin with Christmas pudding. Use individual pudding moulds for dinner parties or, use a large pudding mould for informal gatherings.
The new year is around the corner so I wish you all a very Happy New Year 2013 and hope it’s filled with health, happiness, lots of good times with friends and family and of course… delicious food!
Christmas Pudding Ice Cream
- 1 liter of good quality vanilla ice cream, softened
- 175g Christmas pudding, chopped
- 1/4 teaspoon of freshly grated nutmeg (optional)
- silver degrees
- icing sugar
How to make: Before you start; chill the Christmas pudding (if not already in the fridge), bowls and utensils! Line individual pudding moulds (or large mould) with some cling-film, over lapping at the edges.
Place the ice cream, christmas pudding and nutmeg into a bowl and quickly mix until combined. Spoon into 6 (150ml) pudding moulds, cover with cling-film and place into the freezer for a couple of hours before serving.
To serve, turn out the christmas pudding ice-cream onto plates and remove the cling-film. Decorate with degrees and dust with some icing sugar, if desired.
This dessert can be made a couple of days in advance, before serving you might want to leave the dessert in the fridge for about 10 to 20 minutes (depending on size) to soften.