Christmas pudding ice cream

Use up leftover Christmas pudding in this tasty frozen treat from BBC Good Food reader Jo Langley

  • Prep:15 mins
    plus freezing
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 288
  • fat 20g
  • saturates 12g
  • carbs 21g
  • sugars 19g
  • fibre 0g
  • protein 4g
  • salt 0.2g

Ingredients

  • 85g raisins
  • 85g sultanas
  • 85g pack dried cherries
  • 100g fresh or frozen cranberries
  • 6 tbsp brandy
  • 2 tbsp dark muscovado sugar
  • 2 cinnamon sticks, snapped in half
  • ¼ tsp ground ginger
  • ½ tsp freshly grated nutmeg
  • ¼ tsp caraway seeds
  • 4 cloves
  • 600ml pot double cream
  • 1 vanilla pod, split and seeds scraped out
  • 3 large egg yolks
  • 100g golden caster sugar
  • oil, for greasing the bowl
  • 6 ginger nut biscuits, broken into chunks
  • zest ½ lemon and ½ an orange
  • 85g caster sugar
  • 2 tbsp brandy
  • 100g fresh or frozen cranberries

Method

  1. Mix all of the boozy fruit ingredients together in a bowl, then microwave on High for 3 mins. Stir, then leave to cool completely, ideally overnight.

  2. For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the cream and vanilla seeds, and bring to the boil. Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely. If possible, chill it overnight as this will infuse the ice cream with a stronger Christmassy spice flavour.

  3. Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix. Oil a 1.4 or 1.2-litre pudding basin and line with cling film.

  4. Drain the boozy fruit in a sieve, mix the fruit with the ginger nuts and zests, then quickly stir into the ice cream. Tip into the basin, cover the surface with cling film, then freeze for at least 6 hrs.

  5. For the topping, put everything into a small pan, gently heat until the sugar dissolves, then simmer for 2 mins. Cool completely. To turn the pudding out, let it sit at room temperature for about 15 mins, then turn onto a plate. Ease the cling film away. Spoon the cranberries and syrup over to serve.