A light icecream pudding with the taste of traditional Christmas pudding. Easy to make and refreshing on a hot Christmas day.
5 tbsp premade fruit mince (from the supermarket)
2 tbsp booze of choice (brandy, rum, orange liquor or port)
400 g good quality high fat (35%) fresh cream with no thickening in it
2 tbsp runny honey
1 tbsp liquid glucose (from the baking section in supermarket)
Toffee nuts, milled to fine powder for garnish (optional)
Place fruit mince and booze in a small bowl and mix with a fork to incorporate. Set aside to allow flavours to mix. (if I’m organised I do this the night before I make the puddings when pushed for time it has about 30 mins)
Inset butterfly into mixing bowl and add cream, honey and liquid glucose and whisk on speed 3 till cream is at firm peak stage.
Place 2 tsp of the booze flavoured fruit mince in the bottom of each mould. Using a spoon half fill with whipped cream. Tap mould on the bench to ensure no air pockets.
Add a tablespoon of fruit mince to the centre of each mould and top with more cream. Again, tap on the bench to remove air pockets. Cover top of mould with foil or cling film and freeze for at least 4 hours.
Take moulded puddings out of the freezer about 10 minutes before you plan to serve. To un-mound, wrap a wet warm cloth around each mould and tap on the plate.
Spoon a little remaining mince mixture over the top of each pudding and dust with crumbed toffee nuts that have been milled to a fine crumb.
The recipe makes 4 x 100 g moulded puddings. I have little jelly mould I use but you can use any container you can freeze. I make the boozy fruit mince the day ahead if I’m organised. If not 30 minutes soaking will be ok.