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.