If you still haven't made your Christmas plum pudding, this frozen ice cream version is the perfect solution. I actually prefer it to the heavy traditional English pudding, especially when it's a steaming hot day Down Under.
Use a bundt tin or mould with a hole in the middle and fill the
middle with soft summer fruits such as strawberries, raspberries, blueberries and stoned cherries when you turn it out.
Originally published in my Seasonal Entertaining (Harper Collins) book.
- Prep Time : 30 minutes
- Yield : 8 - 10
- mixed candied fruits (such as apricots, figs, pineapple) - 3/4 cup, chopped
- sultanas (golden raisins) - 1/3 cup
- currants - 1/3 cup
- mixed peel - 1/3 cp
- glace ginger - 1/3 cup
- brandy or dark rum - 2/3 cup
- toasted slivered almonds - 1 1/3 cups (150g),
- ground cinnamon - 1/2 teaspoon
- mixed spice - 1/2 teaspoon
- ground nutmeg - 1/4 teaspoon
- best-quality vanilla ice cream - 2 Litres, softened
Mix together all the fruits in a bowl, pour over the brandy or rum and stir until well combined. Cover and leave to stand overnight. Next day mix the nuts and spices through the fruit. Spoon the softened ice cream into a large bowl and break it up gently, then fold through the fruit and nut mixture.
Rinse out a 2 -2-5L mould with water and spoon in the ice cream. Cover with foil, place in the freezer and leave to set overnight. When ready to serve, dip the mould briefly in a hot water, then invert onto a serving platter. If the ice cream won't come out, cover the mould with a tea-towel which has been dipped in hot water and give it a good shake.
Serve immediately with soft summer fruits.