Ice-cream Christmas Pudding
Total Time: 25 mins
Preparation Time: 20 mins
Cook Time: 5 mins
Ingredients
- Servings: 8
- 2 cups mixed dried fruit (raisins, golden raisins, currants, cherries, craisins, you choose)
- 90 g glace cherries, quartered
- 45 g glace apricot, chopped
- 45 g glace pineapple, chopped
- 2 teaspoons finely chopped glace ginger
- 2 teaspoons grated orange rind
- 2 tablespoons grand marnier
- 1 tablespoon brandy
- 2 liters vanilla ice cream, softened
- 1/4 cup chocolate chips
- 1/2 cup chopped pecans
- 1/4 cup water
- 1/4 cup cocoa powder, sifted
- 60 g butter
- 2 tablespoons soft brown sugar
- 105 g dark semi-sweet chocolate, chopped
- 1 tablespoon brandy
Recipe
- 1 mix fruits, rind liqueur and brandy in a large bowl and set aside for 20 minutes uncovered, stirring occasionally.
- 2 using a spoon, break up the ice-cream in a large bowl.
- 3 add the fruit mix, choc9oate bits and nuts to ice-cream; working quickly stir until well mixed.
- 4 line a 9-cup capacity pudding basin or bowl with plastic wrap.
- 5 spoon in the ice-cream mixture; smooth the surface.
- 6 cover with plastic wrap; freeze over night.
- 7 to serve, unmould and cut into wedges.
- 8 serve with chocolate sauce.
- 9 chocolate sauce: place water, cocoa, butter and sugar in a small pan.
- 10 stir over a low heat 4 minutes or until mixture boils and sugar is dissolved.
- 11 remove from the heat and add the chocolate.
- 12 stir until chocolate has melted and mixture is smooth; stir in brandy.
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