Every year, we always find ourselves stuck with a Christmas pudding at the back of the cupboard long after the festivities have ended. It generally ends up in the bin since it’s not something we can really cope with eating at any other time of year.
I’m not sure why I bother buying one, since I’ve never been a big fan. I think it’s just one of those things you’re supposed to have. It’s always there in case one of our many visitors suddenly has an urge to consume pudding on top of everything else we’ve already fed them.
So when I saw a recipe idea in the December edition of Red magazine for Christmas pudding ice cream I had a feeling it might come in very handy. And indeed it did. It’s a much lighter dessert with a lovely hint of Christmas. You get all the festive flavour but without the dense stodginess.
I didn’t bother putting the ice cream in a bowl lined with cling film, nor turning it out before eating and decorating with walnuts and chocolate-dipped orange peel as the magazine suggested, although I’m sure this would look wonderful. Just the ice cream on its own was lovely, and one people find irresistible even if they don’t like Christmas pudding normally.
So if you’ve still got a pud lurking at the back of your cupboard, why not give this a whirl?
1 small Christmas pudding (or whatever you happen to have left over)
2 litres good vanilla ice cream
Slug of brandy (optional)
Cook your pud and allow to cool. Leave the ice cream at room temperature to soften a little and add the broken up pudding and brandy (if using). Mix well.
Pour into your container of choice (lined with cling film if you want to turn out for serving) and freeze for at least a couple of hours.
Decorate with nuts and fruits before presenting to your guests or, like me, simply serve on its own straight from the tub.
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