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Four serving bowls with Christmas pudding ice cream in with spoons. Tried & Tested

Christmas pudding ice cream

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Full of the flavours of Christmas, this unique recipe idea will be a real treat for anyone who doesn’t like traditional Christmas pudding.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 125g 4½ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 50g 1⅞ oz Butter (unsalted)
  • 275g 9¾ oz Dried mixed fruits
  • 3tbsp 3tbsp Brandy
  • 2tsp 2tsp Mixed spice
  • 1tsp 1tsp Almond extract (we use Nielsen-Massey)
  • 4 4 Egg yolk(s) (free range)
  • 450ml 15¼ fl oz Double cream
  • 50g 1⅞ oz Almonds (flaked) toasted
  • 175ml 6 fl oz Water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Line a 1 litre (2 pt) pudding basin with cling film.

  2. Classic mode Step 2

    Place the sugar, butter and water in a small pan and bring slowly to the boil, stirring until the sugar has dissolved. Increase the heat and boil for three minutes, then set aside to cool.

    Ingredients for this step

  3. Classic mode Step 3

    Place the mixed fruit, mixed spice and almond extract in a bowl, pour over brandy and leave to soak while making the ice cream mixture .

    Ingredients for this step

    • 275g 9¾ oz Dried mixed fruits
    • 2tsp 2tsp Mixed spice
    • 1tsp 1tsp Almond extract (we use Nielsen-Massey)
    • 3tbsp 3tbsp Brandy
  4. Classic mode Step 4

    Place the egg yolks in a large bowl, using an electric hand whisk, whisk the egg yolks until light and fluffy. Gradually pour in the sugar syrup, in a thin stream, whisking all the time.

    Ingredients for this step

    • 4 4 Egg yolk(s) (free range)
  5. Classic mode Step 5

    Pour the mixture into the saucepan pan and whisk over a gentle heat until the mixture is as thick as double cream.

  6. Classic mode Step 6

    Return the mixture to the bowl and beat until cold. The mixture should now be thick and like a mousse.

  7. Classic mode Step 7

    Whip the cream to soft peaks then whisk in the egg yolk mixture until combined. Fold in the brandy soaked fruits and the almonds. Pour the mixture into the bowl and freeze overnight.

    Ingredients for this step

    • 450ml 15¼ fl oz Double cream
    • 50g 1⅞ oz Almonds (flaked) toasted