Recipes
Christmas pudding ice cream
This creamy ice cream has all the taste of a traditional Christmas pudding and can be frozen in ramekins
This creamy ice cream has all the taste of a traditional Christmas pudding and can be frozen in ramekins
(11 votes)
Cook: 24 Hours 30 Mins
Serves: 10
Price: 80p per serving
Nutritional Information
Each 147g serving contains
Energy
2121kj
507kcal
2121kj
507kcal
25%
Fat
26.8g
26.8g
High
38%
38%
Saturates
12.8g
12.8g
Med
64%
64%
Sugars
48.2g
48.2g
High
54%
54%
Salt
0.10g
0.10g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1443kj/345kcal
Typical energy values per 100g:
1443kj/345kcal
Ingredients
150g sultanas
100g dried cranberries
150g glace cherries quartered
150g ready to eat dried apricots, cut into pieces the size of a sultana
6 tbsp Cointreau
100g pistachio nuts
150g Asda Dark Chocolate
3 large eggs, separated
75g icing sugar
300ml double cream
Method
1
Put the sultanas, cranberries, glace cherries, apricots and Cointreau in a bowl and cover with cling film. Soak for 1-3 days.
2
Line 10 ramekins with a double layer of cling film. Chop the nuts.
3
Break the chocolate into squares and melt in a bowl over a pan of simmering water. Don't let the bowl touch the water. Remove the bowl.
4
Whisk the egg whites until stiff. Gradually whisk in the sugar, 1 level tablespoon at a time, whisking well after each.
5
In another bowl, whip the cream until it holds its shape. Beat the yolks with a fork to break them up.
6
Fold the fruit and soaking liquid, nuts, melted chocolate and yolks into the cream, using a large metal spoon. Gently fold in the whites, turn into the ramekins and cover. Freeze for at least 4 hours.