Iced berry pud

This pudding is so simple, you almost feel you’ve cheated – it looks like a Christmas pud but is altogether different

  • Prep:30 mins
    Plus 2½ hrs chilling and overnight freezing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 385
  • fat 20g
  • saturates 13g
  • carbs 44g
  • sugars 19g
  • fibre 1g
  • protein 3g
  • salt 0.17g


  • 284ml carton double cream
  • 500g carton good-quality ready made custard
  • 100g golden caster sugar
  • 100ml/3½ fl oz dark rum, plus 1 tbsp extra
  • 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
  • sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate


To make the decorations
Lay the grapes and bay leaves on kitchen paper on a small tray. Lightly beat 1 egg white, then brush all over the grapes and leaves. Roll or sprinkle with caster sugar to cover, then leave to dry. Store in an airtight container for up to 2 days.


  1. Whip the cream in a big bowl so it is softly whipped, then stir in the custard. Put this in the freezer for about an hour and a half, until it is starting to freeze around the edges.

  2. Meanwhile, put the sugar in a pan with 100ml/31?2fl oz rum. Heat slowly until the sugar has dissolved, tip in the fruits, and simmer gently for one minute to plump up the fruit. Pour everything into a wide bowl (so it cools as quickly as possible), and leave until cold (about an hour). Add the extra tablespoon of rum for a bit more kick.

  3. Stir the cream and custard with a balloon whisk to break it all up, then stir in the cooled fruit. Pour the mixture into a 1.2 litre/ 2 pint pudding basin, cover and freeze overnight until firm (or for up to 1 month).

  4. To serve, dip the basin quickly into boiling water to loosen the pudding, go round the sides with a round-bladed knife, then turn the pudding out onto a serving plate. Decorate with clusters of frosted bay leaves and grapes (see 'how to make the decorations') around the base.

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