This divine dessert is made in stages, but well worth the effort.
This divine dessert of both vanilla and chocolate ice-cream is made in stages, but well worth the effort.
- 1/3 cup toasted almonds
- 1 cup cranberries
- 1/2 cup raisins
- 1/2 cup sultanas
- 1/3 cup currants
- 1/3 cup rum
- 1 litre vanilla ice-cream
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 litre chocolate ice-cream
Mix the almonds, half the cranberries, raisins, sultanas, currants and rum in a bowl. Cover with Gladwrap and leave overnight. In the meantime chill a 2-litre pudding bowl in the freezer overnight.
Soften the ice-cream slightly and mix in the remaining cranberries. Press the ice-cream around the inside of the chilled bowl, spreading it evenly over the base and sides. Return to the freezer.
The next day mix the spices and chocolate ice-cream with the fruit mixture. Spoon into the centre of the pudding bowl and smooth the top. Freeze overnight and turn the pudding out onto a chilled plate. Top with fresh fruit and cut into wedges to serve.
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