Ice-cream pudding

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.

Written by Andrea