Here’s a delicious, seasonal recipe to try over Christmas. You don’t need any special equipment to make it but it looks fantastic if you replicate the Christmas pudding shape by using a large pudding mould or several small ones.
It’s a great recipe to use if you’re entertaining over Christmas as people always love how it looks – plus it tastes sensational!
Serves 6-8 people
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- 5 tbsp brandy
- 50g currants
- 50g raisins
- 50g dried cherries, chopped
- 50g dried apricots, chopped
- 45g mixed peel
- 30g crystalised ginger, chopped
- 500ml fresh custard
- 300ml double cream
- 2 tbsp honey
- some redcurrants for garnishing
- - Mix the spices into the brandy and leave to infuse for 30 minutes.
- - Pour the liquid over the mixed fruits and leave to soak for 2 hours.
- - Mix the cream, custard and honey then add the soaked fruits and mix well.
- - Pour into an ice cream churner and churn for 15 minutes.
- - If you haven’t got an ice cream churner, pour the ice cream mixture into a freezer proof bowl and put into the freezer for about 45 minutes until the edges are starting to freeze. Take it out, give it a vigorous stir then put it back in the freezer for an hour. Repeat 2 or 3 times until you have a smooth, soft scoop ice cream.
- - Transfer to a pudding bowl or individual pudding moulds and freeze.
- - When ready to serve, dip the moulds into hot water, turn out onto plates, put two holly leaves on the top alongside 2 or 3 redcurrants.
