Ice Cream Christmas Pudding

  • Difficulty

  • Prep time

    mins
  • Serves

    people
A showstopper for the Christmas period and perfect for those who find traditional Christmas Pudding a little heavy.
  • 12 scoops of Carte D'or vanilla ice cream (300g/600ml)
  • 50 g crystallised ginger, chopped
  • 50 g natural coloured glace cherries, chopped
  • 50 g raisins
  • 50 g candied angelica, chopped
  • 25 ml brandy
  • 1 tbsp icing sugar for dusting
  • 1 Pour the brandy into a bowl, add the ginger and dried fruit and allow to soak for 20 minutes.
  • 2 Soften the Carte D’Or Vanilla Ice Cream in a large bowl.
  • 3 Fold the soaked dried fruits into the Carte D’Or Vanilla Ice Cream as quickly as possible.
  • 4 Pack the ice cream into a 1 litre metal pudding basin, freeze for 2 hours or until frozen.
  • 5 Serve dip the pudding basin quickly into to water to help remove. Invert the pudding basin onto a plate and remove.
  • 6 Dust with icing sugar and decorate with a sprig of holly.

Nutritional information

 

Amount per serving

Energy (kcal)

596kcal

Energy (kJ)

2499kJ

Protein (g)

7.4g

Carbohydrate incl. fibre (g)

90.0g

Carbohydrate excl. fibre (g)

87.7g

Sugar (g)

76.9g

Fibre (g)

2.3g

Fat (g)

21.9g

Saturated fat (g)

13.5g

Unsaturated fat (g)

6.8g

Monounsaturated fat (g)

5.9g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

87mg

Sodium (mg)

177mg

Salt (g)

0.44g

Total

2383kcal

9996kJ

29.6g

360.2g

350.8g

307.6g

9.3g

87.7g

53.9g

27.0g

23.5g

3.6g

0.0g

348mg

708mg

1.76g