CHRISTMAS PUDDING ICE CREAM
Impress your guests with this showstopping Christmas dessert, which can be made up to one month ahead
Provided by Good Food team
Categories Dessert
Time 12h
Number Of Ingredients 21
Steps:
- Mix all of the boozy fruit ingredients together in a bowl, then microwave on High for 3 mins. Stir, then leave to cool completely, ideally overnight.
- For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the cream and vanilla seeds, and bring to the boil. Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely. If possible, chill it overnight as this will infuse the ice cream with a stronger Christmassy spice flavour.
- Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix. Oil a 1.4 or 1.2-litre pudding basin and line with cling film.
- Drain the boozy fruit in a sieve, mix the fruit with the ginger nuts and zests, then quickly stir into the ice cream. Tip into the basin, cover the surface with cling film, then freeze for at least 6 hrs.
- For the topping, put everything into a small pan, gently heat until the sugar dissolves, then simmer for 2 mins. Cool completely. To turn the pudding out, let it sit at room temperature for about 15 mins, then turn onto a plate. Ease the cling film away. Spoon the cranberries and syrup over to serve.
Nutrition Facts : Calories 675 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 55 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
CHRISTMAS PUDDING ICE CREAM BOMBE
Wow dinner guests with this stunning gluten free ice cream bombe for dessert. It's a great way to use up leftover Christmas pudding - and it's surprisingly easy to make!
Provided by Katie Hiscock
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
- Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin - you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
- Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
- About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
- To serve, invert the bombe onto a serving plate and remove any parchment - dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.
Nutrition Facts : Calories 413 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
EASY CHRISTMAS PUDDING ICE CREAM
Use up leftover Christmas pudding in this tasty frozen treat from BBC Good Food reader Jo Langley
Provided by Good Food team
Categories Dessert, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.
- In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set.
Nutrition Facts : Calories 288 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium
SHOW-STOPPING CHRISTMAS ICE CREAM PUDDING
Impress your guests on Christmas Day with this show-stopping Christmas Ice Cream Pudding! Just 10 minutes hands-on prep, you won't believe how easy it is to make. Use our traditional Christmas pudding ingredients or customise with your own flavour combinations!
Provided by Wandercooks
Categories Dessert
Time 11h10m
Number Of Ingredients 12
Steps:
- Combine almonds, glacé cherries, mixed peel, dried fruit, rum, mixed spice, cinnamon and nutmeg in a large mixing bowl. Stir well, cover and allow to soak and chill for a 2-3 hours in the fridge. Optional: Stir once or twice in between to make sure everything is coated well with the spices and rum.
- Line an 8 cup pudding basin or large bowl with aluminium foil, pressing out any wrinkles.
- Add slightly softened ice-cream into the fruit mixture and mix well. Spoon into the lined pudding basin or bowl, cover and freeze until firm (6-8 hours). Note: For best results, freeze overnight
Nutrition Facts : Calories 390 kcal, Carbohydrate 45 g, Protein 9 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 61 mg, Sodium 112 mg, Fiber 3 g, Sugar 37 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHRISTMAS PUDDING ICE-CREAM BOMB
Provided by Food Network
Categories dessert
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the milk and half of the sugar in a medium saucepan and bring to just below the boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and ribbons form. Bring the milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily.
- Pour the mixture into a double boiler and stir until it thickens and coats the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug and cover, chill and pour in the chilled cream.
- Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill the bomb mold. Remove mold from freezer and line each half with pudding mixture. Top each half with a brandy-butter-sugar mixture. Put halves together and close bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite.
JAMIE'S LEFTOVER CHRISTMAS PUDDING AND ICE CREAM SUNDAE
Steps:
- What I'm giving you here is really more of a suggestion because the amount of Christmas pudding you'll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it's almost worth having another pudding stashed away so you can make this as an after-Christmas treat.
- Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn't catch.
- In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. Cook's Note: If your sauce is too tart for your liking, add 1 teaspoon or 2 of sugar. If you've made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
- Once your pudding is warm and slightly crispy and the sauce has heated up, divide 1/2 of your pudding evenly among your 4 glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pudding among your glasses and layer again with ice cream, cranberry sauce, and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.
CLASSIC CHRISTMAS PUDDING
A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic
Provided by Orlando Murrin
Categories Dessert, Dinner
Time 8h
Yield Makes two 1.2 litre puds (each serves 8)
Number Of Ingredients 32
Steps:
- Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
- Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
- Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
- Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
- To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
- On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
- Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
- Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
- Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
- Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
- To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
- On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
Nutrition Facts : Calories 550 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.92 milligram of sodium
ICE-CREAM CHRISTMAS PUDDING
I usually make a boiled plum pudding for Christmas, but the year my mother died, I found I didn't have the Christmas spirit to make one in the weeks leading up to Christmas. I made this the night before Christmas, and it's been a favourite of ours since. I don't think you need Christmas as the excuse to eat it-just hot days and 8-10 people to eat it. Prep time doesn't include the standing time, or freezing overnight
Provided by JustJanS
Categories Frozen Desserts
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Mix fruits, rind liqueur and brandy in a large bowl and set aside for 20 minutes uncovered, stirring occasionally.
- Using a spoon, break up the ice-cream in a large bowl.
- Add the fruit mix, choc9oate bits and nuts to ice-cream; working quickly stir until well mixed.
- Line a 9-cup capacity pudding basin or bowl with plastic wrap.
- Spoon in the ice-cream mixture; smooth the surface.
- Cover with Plastic wrap; freeze over night.
- To serve, unmould and cut into wedges.
- Serve with chocolate sauce.
- Chocolate Sauce: Place water, cocoa, butter and sugar in a small pan.
- Stir over a low heat 4 minutes or until mixture boils and sugar is dissolved.
- Remove from the heat and add the chocolate.
- Stir until chocolate has melted and mixture is smooth; stir in brandy.
Nutrition Facts : Calories 664, Fat 32.7, SaturatedFat 14.9, Cholesterol 78.1, Sodium 191.4, Carbohydrate 88.5, Fiber 7, Sugar 55.9, Protein 8.1
LEFTOVER CHRISTMAS PUDDING ICE CREAM
We have this pudding always as a dessert at Christmas...not because I like it so much but because my husband is English. There is always pudding left and this dessert I do like! It also works well with fruit cake and if you don't want to use alcohol... substitute with orange juice
Provided by PetsRus
Categories Frozen Desserts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk the egg yolks with the sugar until thick and pale.
- Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
- Add the rum and mix.
- Whip the cream until soft peaks and fold into the mixture.
- Whip the egg whites, stiffly, and fold into the mixture.
- Transfer to a container and freeze for several hours until set.
- This ice cream does not require beating during freezing.
Nutrition Facts : Calories 463.1, Fat 33.3, SaturatedFat 19.2, Cholesterol 316.3, Sodium 99.1, Carbohydrate 30.9, Sugar 28.8, Protein 7.9
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