Christmas Pudding Ice Cream
Photography by Sarah Tuck.
I almost like this better than the pudding itself… so addictive.
Serves: 6-8
INGREDIENTS
300 grams leftover Christmas pudding
⅓ cup whisky, brandy or rum
½ teaspoon ground cinnamon
finely grated zest 1 orange
1 litre good-quality vanilla bean ice cream
⅓ cup lightly toasted sliced almonds
METHOD
Equipment: 1.5 litre-capacity freezer-safe container.
Crumble the pudding into a bowl and add the whisky, cinnamon and orange zest. Stir to combine and leave to soak for 20 minutes. Meanwhile, remove the ice cream from the freezer to soften.
Transfer the ice cream to the container. Drop big blobs of the pudding into the ice cream and swirl through half of the almonds. Smooth the top slightly, sprinkle with the remaining almonds and re-freeze for at least 2 hours.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!