I first tried this at my mother-in-laws house for Christmas a few years ago. I am not a big fan of traditional plum pudding (unless I smother it in custard and brandy butter – which is guaranteed to smother my body with the equivalent in fat stores!). But this version is absolutely amazing, and so much more appropriate for a southern hemisphere (hot) Christmas.
I managed to get the recipe from my mother-in-law yesterday, just in time to make one for this Christmas… so I will share it with you all:
Ice cream Plum Pudding
3/4 cup sultanas
1/2 cup chopped raisins
1/2 cup chopped currents
1/3 cup finely chopped peel
1/3 cup chopped glace cherries
1/4 cup brandy (or use orange juice instead)
1/2 cup toasted chopped almonds
1 tsp mixed spice
2 litres vanilla icecream (soften by leaving out for a while before using )
200g cooking chocolate (or choclate ice magic)
Combine all the fruits, sprinkle with the brandy (or orange juice), leave for 2-3 hours.
Add almonds and spice, quickly fold through the slightly softened ice cream.
Cover and freeze.
To demould, dip mould quickly in and out of hot water, turn on serving dish and remove plastic.
Ice magic is ideal for topping the pudding because it won’t melt the ice cream as much as melted chocolate. Squeeze the ice magic over the top of the pudding so it drips down the edges of the pudding. Alternatively, melt chocolate in a basin set over simmering water. Do not over stir the chocolate or it will ‘seize’ (harden) and cannot be used. Cool before pouring over the pudding.
You can also add some cherries, strawberries or other fruit as garnish.
To accompany the plum pudding below are links to some of my favourite recipes to include in your Christmas feast this year…
Basil and lime vinaigrette (also great on seafood)