Combine classic Christmas pudding flavours with ice cream, et voilà; an updated, simple-to-prepare dessert. The best part? You can make it up to five days ahead.
Ingredients
1 cup (250 mL) candied pineapple or candied mixed peel
1/2 cup (125 mL) halved candied red cherries
1/2 cup (125 mL) halved candied green cherries
1/2 cup (125 mL) golden raisins
1/4 cup (50 mL) brandy or rum
4 cups (1 L) vanilla ice cream
1 cup (250 mL) chopped pecans, toasted
1/2 cup (125 mL) slivered almonds, toasted
Preparation
1/2 cup (125 mL) halved candied red cherries
1/2 cup (125 mL) halved candied green cherries
1/2 cup (125 mL) golden raisins
1/4 cup (50 mL) brandy or rum
4 cups (1 L) vanilla ice cream
1 cup (250 mL) chopped pecans, toasted
1/2 cup (125 mL) slivered almonds, toasted
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
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 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.)
Chocolate Orange Sauce
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.)
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.
TIP: To toast nuts, place in single layer on baking sheet; bake in 350°F (180°C) oven until golden, about 6 minutes.
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.)
Chocolate Orange Sauce
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.)
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.
TIP: To toast nuts, place in single layer on baking sheet; bake in 350°F (180°C) oven until golden, about 6 minutes.
Link to play and learn cook: http://www.dressup24h.com/game/6467/Frozen-Christmas-Cake.html
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