Frozen Christmas pud
( SERVES 8 )
This can be frozen several days — or even weeks — in advance.
|400 g||Dried fruit, mixed|
|100 g||Glace cherries, red and green, halved|
|2 Tbsp||Brown sugar|
|½ tsp||Baking soda|
|100 g||Blanched almonds, chopped|
|2 Ltr||Vanilla ice cream|
|100 g||Chocolate, melted|
- Line the base and sides of a 1.5 litre pudding bowl with plastic film.
- Place the butter, dried fruit, cherries, brown sugar and cream in a saucepan. Heat until the butter is melted. Add the brandy and baking soda. Simmer for 3-4 minutes until the baking soda stops fizzing. Stir in the almonds. Cool a little.
- Break up the ice cream in a large bowl. Stir in the just-warm fruit mixture. Pour into the prepared pudding basin. Freeze for at least 24 hours before turning onto a serving plate.
- To serve, slowly pour the melted chocolate over the top, allowing it to dribble down the sides.