Ingredients for Frozen Christmas Pudding
- Plain Sweet Biscuits
- 100g unsalted butter, melted
- 300ml heavy cream
- 50ml brandy (or more, to taste!)
- Glace Fruit
- Vanilla Ice Cream
- 50g chocolate chips
- 50g glace cherries, chopped
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How to Make Frozen Christmas Pudding
- Crush 250g of biscuits finely and place them in a large bowl.
- Melt 100g of butter and add it to the biscuit crumbs.
- Mix well. Grease a 7-cup pudding bowl and line it completely with the biscuit crumb mixture, pressing firmly to create a solid base.
- Refrigerate the bowl until the crumb mixture is firm (approximately 30 minutes).
- In a separate bowl, whip 300ml of heavy cream with 50ml of brandy until thick but not stiff.
- Gently fold in 200g of fruit mince into the whipped cream mixture.
- Spoon the fruit mince and cream mixture into the biscuit-lined bowl.
- Use a spatula to smooth the mixture evenly up the sides of the bowl, leaving a hollow center.
- Freeze for 1 hour.
- In a separate bowl, soften 200ml of vanilla ice cream, being careful not to melt it completely.
- Stir in 50g of chocolate chips and 50g of glace cherries into the softened ice cream.
- Fill the center cavity of the frozen pudding with the ice cream mixture.
- Cover the pudding bowl tightly with plastic wrap and return it to the freezer for at least 24 hours, or preferably longer.
- To serve: Invert the bowl onto a serving platter. Place a hot, damp tea towel around the bowl for a few seconds to help release the pudding.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
118g
Fat
101g
Carbs
15g
