Frozen Christmas Pudding
Frozen Christmas Pudding
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 390 |
| pro | 5 g |
| total fat | 22 g |
| sat. fat | 8 g |
| carb | 48 g |
| fibre | 3 g |
| chol | 32 mg |
| sodium | 45 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 10 |
| vit A | 9 |
| vit C | 25 |
| folate | 5 |
- Portion size: 12
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.
Ingredients
- 1 cup 1cupcandied pineapple or candied mixed peel
- 1/2 cup 1/2cuphalved candied red cherries
- 1/2 cup 1/2cuphalved candied green cherries
- 1/2 cup 1/2cupgolden raisingolden raisins
- 1/4 cup 1/4cupbrandy or rum
- 4 cups 4cupsvanilla ice cream
- 1 cup 1cupchopped pecanpecans, toasted
- 1/2 cup 1/2cupslivered almonds, toasted
- Chocolate orange sauceChocolate orange sauce
Preparation
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.
