Frozen Christmas Pudding
A Donna Hay Recipe
Ingredients: (Serves 8-10)
½ cup (110g) caster sugar
1 cup (250ml) water
½ cup (85g) currants
¾ cup (100g) sweetened dried cranberries
2 litres vanilla ice-cream
2 teaspoons vanilla bean paste
1 teaspoon cinnamon
85g unsalted shelled pistachios, chopped
¼ cup (60ml) brandy
blackberries and raspberries, to serve
icing sugar, for dusting
Method.
Place the sugar and water in a small saucepan over low heat and stir until sugar is dissolved. Bring to the boil for 1 minute.
Place the currants and cranberries in a bowl and pour over the sugar mixture. Set aside for 10 minutes or until the fruit is plump. Drain and allow to cool completely.
Place the ice-cream, vanilla and cinnamon in the bowl of an electric mixer and beat for 1 minute or until softened. Stir through the currant mixture, pistachios and brandy and spoon into a 1.75 litre-capacity pudding basin lined with muslin. Top with a round of non-stick baking paper and freeze for 4 hours or overnight until set. Top with berries and dust with icing sugar.
Products Featured: Natural Entertainer Collection, Coastal Junction.
Recipe by Donna Hay. Styled and Served on Robert Gordon Pottery
