Name: Christmas ice-cream pudding
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 300 gram christmas pudding; 300 gram pitted fresh or frozen cherries, chopped coarsely; 1/4 cup (60ml) kirsch or brandy; 600 gram good-quality vanilla ice-cream, softened slightly; 250 gram dark or milk chocolate, chopped; icing sugar, maraschino or fresh cherries, to serve

Christmas ice-cream pudding

Hot Christmas pudding is all well and good, but when faced with a steamy Australian festive season, we think this recipe for ice-cream pudding is going to win the day. It doesn't involve very much work, but will need to be frozen overnight before serving.

Ingredients

300 gram christmas pudding

300 gram pitted fresh or frozen cherries, chopped coarsely

1/4 cup (60ml) kirsch or brandy

600 gram good-quality vanilla ice-cream, softened slightly

250 gram dark or milk chocolate, chopped

icing sugar, maraschino or fresh cherries, to serve

Method

1.Line a 1 litre (4-cup) pudding basin with a double layer of plastic wrap or a single layer of freezer film, extending plastic about 5cm over edge of basin.

2.Break pudding into small pieces in a large bowl. Add cherries and kirsch; toss lightly to combine.

3.Fold ice-cream through pudding mixture in a large bowl. Spoon mixture into prepared pudding basin, pressing down firmly. Smooth top; cover with plastic wrap then foil. Freeze overnight.

4.Place chocolate in a medium heatproof bowl; stir over a medium saucepan of simmering water until just melted. Cool slightly.

5.Turn pudding out onto a chilled serving plate. Pour melted chocolate over pudding. Dust with icing sugar and top with cherries.

You can use fresh raspberries in place of the cherries, if you prefer. Have the ice-cream just soft enough to fold into the pudding and cherries.
Note

Woman's Weekly Food

Ingredients

Method

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