Keep all the family happy with this frozen summery Christmas pudding. What could be better?!
What you need
½ cup sultanas
½ cup chopped raisins
¼ cup brandy
2½ cup thickened cream, lightly whipped
395g can sweetened condensed milk
200g CADBURY Dark Baking Chocolate, melted
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon mixed spice
100g mixed glacé cherries, chopped
50g flaked almonds, toasted
1 cup thickened cream, extra
100g CADBURY Dark Baking Chocolate, extra, chopped
- COMBINE the sultanas, raisins and brandy and stand overnight.
- ADD the condensed milk and chocolate to the cream and stir together. Fold through the fruit and brandy, spices, cherries and almonds. Spoon into a base line 2 litre ceramic pudding basin. Cover and freeze for at least 8 hours.
- COMBINE extra cream and extra chocolate in a saucepan and gently warm until melted and combined. Cool slightly. Turn out the pudding, slice and spoon over the sauce. Serve immediately.
NB: To make individual puddings spoon the mixture into individual 16 × ½ cup plastic dariole moulds or small tea cups.
To remove: carefully immerse ¾ of the way up the sides of each mould into a basin of boiling water then invert on a tray until the ice cream slips out. Return the tray to the freezer to firm until required.