Australia · desserts · recipe · summer · traditions

Time to Repost ~ Ice-Cream Christmas Pudding

Christmas is coming...

Christmas is only just over one week away (really?…what happened to 2011 !!) and with that in mind, I will be making my family favourite Ice Cream Christmas Pudding this week.

I first posted this recipe here way back in December, 2009, when my blog was a brand new baby, just starting out in the Big Wide World of the Web. In fact, it was the sixth post ever added!

Over the last two to three weeks, this post has been up there at the top of the list of most viewed posts. Time for a repost….

“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 ever 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 advantages of life in Australia!

It was only about ten years ago that I first made this summer Christmas pudding. It has become such a tradition since then that 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

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 the dried fruits in a bowl, add the brandy, rum or fruit juice. Stir the liquid through the fruit & leave to stand, covered, over night. (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, and 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.

cooking · desserts · lemon · pies · recipe

Lemon Meringue Pie

Don’t you just love a dessert recipe which is not only easy to prepare, but it looks as though you slaved away in the kitchen all day to prepare?

My Lemon Meringue Pie recipe is not only one of the simplest recipes ever, it is also eye catching and the taste is, well, simply divine!

The meringue will be more light and fluffy if you remember to take the eggs out of the refrigerator an hour or two before baking, bringing them to room temperature. You will know if the egg whites are beaten enough by tipping the bowl (carefully!) upside-down. If the egg white sticks to the bowl, you know they are ready!

Served hot or cold, this desert is a firm favourite.

Lemon Meringue Pie

Pastry – 2 cups plain flour

Lemon Meringue Pie

Pinch of salt

1 tablespoon icing sugar

185g butter

1 tablespoon lemon juice

1 to 2 tablespoons icy cold water

Sift the flour, salt and icing sugar into a basin. Chop butter roughly and rub into the dry ingredients until the mixture resembles bread crumbs. Add the lemon juice and sufficient water to mix the pastry to a firm dough. Refrigerate for 30 minutes.

Roll out the pastry on a floured board to fit a 23cm pie or flan plate. Trim the edges, prick the base and sides of the pastry with a fork and “blind bake” in a moderately hot oven for approximately 15 minutes or until golden brown. Allow the pastry base to cool.

Lemon Filling – 4 tablespoons plain flour

4 tablespoons cornflour

Grated  rind of 1 lemon

¾ cup lemon juice

1 cup sugar

1 ¼ cups water

90g butter

4 egg yolks

Combine the sifted flours, lemon rind, lemon juice and sugar in a saucepan, add the water and blend together until smooth. Stir over a low heat until the mixture boils and thickens. Reduce the heat and cook, stirring,  for a further two minutes.

Remove the pan from the heat and stir in the butter and lightly beaten egg yolks. Keep stirring until the butter has melted. Allow to cool. Place the filling in the pastry base.

Meringue – 4 egg whites

2 tablespoons of water

pinch of salt

¾ cup caster sugar

Combine the egg white, water and salt in the bowl of an electric mixer and beat on high speed until soft peaks form. Gradually add the sugar and continue beating until the sugar is dissolved and the egg white mixture is shiny.

Top the pie with the meringue mixture, spreading the meringue to the edges of the pastry to seal. Bake in a moderate oven (190 degrees) for 5 to 10 minutes, or until the meringue is lightly browned.