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Ice-Cream Christmas Pudding<br />
Recipe courtesy of Transcontinental Books<br />
Serves 12<br />
Combine classic Christmas pudding avours with<br />
ice cream, et voilà — an updated, simple-toprepare<br />
dessert. The best part? You can make it up<br />
to ve days ahead.<br />
1 cup (250 mL) candied pineapple or candied<br />
mixed peel<br />
½ cup (125 mL) each, halved candied red and<br />
green cherries<br />
½ cup (125 mL) golden raisins<br />
¼ cup (50 mL) brandy or rum<br />
1 carton (4 cups / 1L) vanilla ice cream<br />
1 cup (250 mL) chopped pecans, toasted<br />
½ cup (125 mL) slivered almonds, toasted<br />
1 Line 6- to 8-cup (1.5 to 2 L) pudding mould or 9-<br />
x 5-inch (2 L) loaf pan with plastic wrap, leaving<br />
enough overhang to cover top; set aside.<br />
2 In a large microwaveable bowl, combine<br />
pineapple, red and green cherries, raisins and<br />
November/December 2011<br />
brandy; microwave at high for 2 minutes, stirring<br />
twice. Let cool completely. (Or cover and soak at<br />
room temperature for 8 hours or overnight.)<br />
3 Soften ice cream in refrigerator for 30 minutes.<br />
Stir pecans and almonds into fruit mixture; stir in<br />
ice cream. Pack into prepared mould, smoothing<br />
top. Cover with overhang and freeze until solid,<br />
about 12 hours. (Make-ahead: Overwrap with<br />
heavy-duty foil; freeze for up to 5 days.)<br />
4 To serve, let pudding stand in refrigerator for<br />
15 minutes. Using overhang, remove from pan.<br />
Invert onto chilled serving plate; remove plastic<br />
wrap. Dip sharp knife in hot water and wipe dry;<br />
slice pudding.<br />
ED note: Purchase a bit more than you need of the<br />
candied fruit and nuts to garnish the pudding<br />
before serving for a stunning presentation.
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