Icecream Pudding

This stunning frozen pudding spectacular is surprisingly easy to make – and will be the topic of discussion amongst guests long before seconds and thirds are devoured. 

Recipe and styling Sarah Heeringa. Photography Jessie Casson

Fruit and nut layer

2 litres vanilla ice cream, we used Vanilla Bean from Rush Munro’s
1 cup of frozen mixed berries
1 cup almonds, roasted and roughly chopped 

Boozy fruit

1 cup dried berries, we used Viberi Soft Dried Organic Blackcurrants  
1 cup raisins, we used Chantel Organics
Red Raisins 
1/2 tsp ground ginger
zest and juice of 1 lemon
2 tbsp white sugar
2-3 tbsp rum
1 litre vanilla ice cream, (see above) 

Creamy mince layer 

500ml cream, whipped   
1 cup Christmas mince 
2 tsp brown sugar, we used Billington’s Unrefined Dark Muscovado Sugar from Farro Fresh 
2 tsp vanilla paste 
2 cups of frozen mixed berries 

To serve

Berries and flowers, we used fresh strawberries, raspberries and Viberi Freeze Dried Organic Blackcurrants   
3 x 20cm springform cake tins  

DAY ONE: Fruit and nut layer: Put ice cream in a large bowl and roughly chop. Add nuts and berries and combine. Spoon the mixture into each of the 3 tins, roughly smoothing it to form a layer. Place in the freezer.   

Creamy Christmas mince layer: Add Christmas mince, vanilla and sugar to the whipped cream. Use a whisk to gently combine. Retrieve the cake tins from the freezer, and divide the cream mixture into each of the 3 tins, roughly smoothing it to form a layer. Sprinkle a layer of frozen mixed berries on top of each creamy layer. Cover each tin and freeze overnight.   

Boozy fruit layer: Place the dried fruit, ginger, juice and zest into a small pot. Add 1 cup of water and bring to the boil. Reduce heat and simmer until the liquid has mostly been absorbed. Add the rum and set aside to cool. Roughly chop up the ice cream, add the fruit mix and combine. Cover and freeze overnight.

DAY TWO: Take the first tins from the freezer and run a large knife around the edge before unlatching the clip on the springform tin. Place on a serving plate. Take the boozy fruit from the freezer and roughly stir using a knife. Spoon half of this mixture onto the first layer. Take the second cake tin from the freezer, remove from tin, and place on top of the boozy fruit layer gently pressing it down. Quickly spoon the remainder of the boozy fruit on top and repeat with the third tin. Return the Frozen Christmas Pudding to the freezer until you are ready to serve it. Garnish with fresh berries and flowers just before serving. 

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