Living in a warm climate at Christmas time can have some definite disadvantages, the most obvious for me being that I have never experienced a white Christmas!
However, on the bonus side, how many people in the northern hemisphere would have had the inclination to experience the pure joy of finishing off their Christmas dinner with a sumptuously divine ice cream Christmas Pudding? This is but one of the advantages of life in Australia.
It was only about ten years ago that I first made this summer Christmas pudding. It has become a tradition since then and Christmas just wouldn’t be the same without it. (Mind you, I also make a traditional pudding, which can be eaten with hot custard).
Ice-Cream Christmas Pudding
1/2 cup chopped raisins
1/2 cup sultanas
1/2 cup currants
1/4 cup glacé cherries, chopped or whole
1/4 cup mixed peel
1/4 cup chopped dried apricots
1/4 cup brandy, rum or fruit juice
1 litre softened chocolate ice-cream
1/2 cup blanched almonds, toasted & chopped
1/2 cup cream
Thickened cream to serve.
Combine all of the dried fruits in a bowl, and add the brandy, rum or fruit juice. Stir the liquid through the fruit & leave to stand, covered, overnight. (Don’t be tempted to add extra alcohol as the pudding will not freeze successfully with any addition to the specified amount.)
The next day, mix together the soaked fruit, softened ice cream, almonds & cream. Stir well to combine, then pour into a 5-litre pudding bowl.
Cover & freeze overnight, or until required.
To remove the pudding from the bowl, immerse the bowl for a few seconds in some hot water. Turn the bowl over onto a serving plate.
Serve with thickened cream or cold custard.
In My World 