One of my favorite parts of Christmas is preparing the feast for the big day.  No Christmas is complete without the pudding.  Christmas in Australia falls in mid-summer and can be very hot.  So instead of the traditional plum pudding here is a recipe for a delicious Christmas ice- cream pudding.   It  is so simple, you almost feel you’ve cheated.


250ml  double cream

500ml  good quality ready-made custard

100g caster sugar

2tbsp icing sugar

150ml dark rum, plus 1tbsp extra

200g mixture of dried berries (cranberries, cherries, blueberries), dried apricots, orange peel and raisins


1- Whip the cream in a big bowl so it is softly whipped, then stir in the icing sugar and the custard. Put this is in the freezer for about 2 hours until it is starting to freeze around the edges.

2- Meanwhile, put the sugar in a pan with the rum.  Heat slowly until the sugar has dissolved.  Tip in the fruits and simmer gently for one minute.  Pour this into a bowl and let it cool.  Add the extra rum for a kick.

3- Stir the cream and custard with a balloon whisk to break it all up, then stir in the cooled fruit.  Pour the mixture in a 1 litre pudding mould lined with plastic wrap.  Cover with baking paper and plastic wrap and then put the lid and then freeze until ready to serve.

4- To serve, dip the mould quickly into boiling water to loosen the pudding, go around the sides with a round-bladed knife, then turn the pudding out onto a serving plate.  Decorate with bay leaves and berries dipped in egg whites and caster sugar.

TIP – to decorate this pudding use your IMAGINATION !!!

– Cut into the wedges with a sharp knife dipped in hot water and clean after each cut.  Put any left over pudding back into the freezer.


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