Christmas pudding ice cream
Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 6
Dietary Vegetarian
Free from: wheat, gluten, egg and nuts free; can be dairy and soya free
Method
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Mix the spices into the brandy or rum and leave to infuse for 30 minutes.
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Pour the liquid over the mixed fruits and leave to soak for a couple of hours.
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Mix the yoghurt with the cream and honey, then mix in with the soaked fruits.
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Spoon the mixture into an ice cream maker and churn at the 'freeze' setting for 15-20 minutes.
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Remove it from the freezer and put into a smallish pudding basin, and either put the lid on the basin, or cover with cling film. Freeze.
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To serve, wrap the basin in a hot cloth to loosen it and turn the pudding out onto a dish. Place some holly in the top and, if you want, pour some warmed brandy round the bottom and light it, to serve.
Ingredients
- ¼ tsp ground cinnamon
- generous pinch ground cloves
- 5 tbsp brandy or dark rum
- 350g/12oz assorted dried fruits - sultanas, raisins, currants, cherries, crystallised ginger (chopped), mixed peel, prunes (chopped), apricots (chopped), figs (chopped) or anything else that you fancy
- 200ml/7fl oz plain cows', sheep's, goats' yoghurt OR soya yoghurt
- 100ml/3½fl oz cows', goats' or soya cream OR 300ml/10fl oz oat cream
- 2 tbsp honey
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