Combine classic Christmas pudding flavours with ice cream, et voila; an updated, simple-to-prepare dessert. The best part? You can make it up to five days ahead. If you prefer, serve it with Orange Grand Marnier Sauce.
- Portion size 12 servings
Ingredients
Method
Line 6- to 8-cup (1.5 to 2 L) pudding mould or 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving enough overhang to cover top; set aside.
In large microwaveable bowl, combine pineapple, red and green cherries, raisins and brandy; microwave at High for 2 minutes, stirring twice. Let cool completely. (Or cover and soak at room temperature for 8 hours or overnight.)
Soften ice cream in refrigerator for 30 minutes. Stir pecans and almonds into fruit mixture; stir in ice cream. Pack into prepared mould, smoothing top. Cover with overhang and freeze until solid, about 12 hours. (Make-ahead: Overwrap with heavy-duty foil and freeze for up to 5 days.)
To serve, let pudding stand in refrigerator for 15 minutes. Using overhang, remove from pan. Dip sharp knife in hot water and wipe dry; slice pudding. Serve with sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 45 mg
- Protein 5 g
- Calories 390.0
- Total fat 22 g
- Cholesterol 32 mg
- Saturated fat 8 g
- Total carbohydrate 48 g
%RDI
- Iron 10.0
- Folate 5.0
- Calcium 10.0
- Vitamin A 9.0
- Vitamin C 25.0
