Frozen Christmas Pudding

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.

Additional information :

TIP: To toast nuts, place in single layer on baking sheet; bake in 350°F (180°C) oven until golden, about 6 minutes.

Chocolate Orange Sauce:

1/2 cup (125 mL) Whipping cream
1 tbsp (15 mL) Corn syrup
3 oz (90 g) Bittersweet chocolate, chopped
1 tbsp (15 mL) Orange liqueur
1 tsp (5 mL) Grated orange rind

In small saucepan, bring cream and corn syrup to boil; add chocolate, liqueur and orange rind, whisking until smooth. Let stand until thickened, about 15 minutes. (Make-ahead: Transfer to airtight container. Place plastic wrap directly on surface; cover and refrigerate for up to 5 days. Reheat before serving.)

Makes about 3/4 cup (175 mL), enough for 12 servings.

Per serving: about 79 cal, 1 g pro, 7 g total fat (4 g sat. fat), 4 g carb, 1 g fibre, 13 mg chol, 7 mg sodium. % RDI: 1% calcium, 4% iron, 3% vit A.