EASY CHRISTMAS PUDDING ICE CREAM
Use up leftover Christmas pudding in this tasty frozen treat from BBC Good Food reader Jo Langley
Provided by Good Food team
Categories Dessert, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.
- In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set.
Nutrition Facts : Calories 288 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHRISTMAS PUDDING ICE CREAM BOMBE
Wow dinner guests with this stunning gluten free ice cream bombe for dessert. It's a great way to use up leftover Christmas pudding - and it's surprisingly easy to make!
Provided by Katie Hiscock
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
- Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin - you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
- Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
- About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
- To serve, invert the bombe onto a serving plate and remove any parchment - dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.
Nutrition Facts : Calories 413 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CHRISTMAS PUD ICE CREAM
Stir the remnants of your Christmas pudding into a tub of vanilla ice cream for a super simple dessert
Provided by Good Food team
Categories Dessert
Time 2h10m
Number Of Ingredients 3
Steps:
- Whizz the ice cream in a food processor until smooth, fold in the Christmas pudding and scrape into a freezer-proof container. Freeze for at least 2 hrs then scoop into bowls and top with the toffee sauce or amaretto.
Nutrition Facts : Calories 440 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
EASY CHRISTMAS PUDDING
A classic light, spiced Christmas pudding - so simple you don't even need any kitchen scales
Provided by Good Food team
Categories Dessert, Dinner
Time 3h
Number Of Ingredients 16
Steps:
- For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
- Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2½ hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
- For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
Nutrition Facts : Calories 685 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.04 milligram of sodium
CHRISTMAS PUDDING ICE CREAM
Impress your guests with this showstopping Christmas dessert, which can be made up to one month ahead
Provided by Good Food team
Categories Dessert
Time 12h
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 675 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 55 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
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