Frozen Christmas Pudding Food

FROZEN CHRISTMAS PUDDING

Steps:

• In a medium bowl, combine fruit with fruit juice and spices. Cover, and allow to stand overnight.
• The next day mix together soaked fruits, almonds, cream, and ice cream. Pour mixture into a large mold, and cover with foil. Freeze for at least one week to allow flavour to develop.
• Unmold by quickly dipping into hot water, and inverting onto serving plate.

CHRISTMAS PUDDING ICE CREAM

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.

FROZEN CHRISTMAS PUDDING

Steps:

• Crush biscuits finely and place in a bowl.
• Melt butter and add to the crumbs.
• Mix well Grease a 7 cup pudding bowl, and line completely with the crumbs.
• Refrigerate till firm.
• Whip cream with the brandy until thick but not stiff.
• Fold in the fruit mince.
• Spoon the mix into the biscuit lined bowl.
• Use a spatula to smooth the mixture evenly up the sides of the bowl, so that there is a hollow centre.
• Freeze for an hour.
• Soften the ice cream but do not melt.
• Stir in the chocolate chips annd cherries.
• Fill the centre cavity with this mix.
• Cover with plastic wrap and return to the freezer for 24 hours.
• To serve invert bowl on a platter, place a hot tea towel around bowl, (You may have to soak the towel a few times in hot water) and pudding will soon leave the sides of the bowl.