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Ice-Cream Christmas Pudding Recipe courtesy of Transcontinental Books Serves 12 Combine classic Christmas pudding avours with ice cream, et voilà — an updated, simple-toprepare dessert. The best part? You can make it up to ve days ahead. 1 cup (250 mL) candied pineapple or candied mixed peel ½ cup (125 mL) each, halved candied red and green cherries ½ cup (125 mL) golden raisins ¼ cup (50 mL) brandy or rum 1 carton (4 cups / 1L) vanilla ice cream 1 cup (250 mL) chopped pecans, toasted ½ cup (125 mL) slivered almonds, toasted 1 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. 2 In a large microwaveable bowl, combine pineapple, red and green cherries, raisins and November/December 2011 brandy; microwave at high for 2 minutes, stirring twice. Let cool completely. (Or cover and soak at room temperature for 8 hours or overnight.) 3 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; freeze for up to 5 days.) 4 To serve, let pudding stand in refrigerator for 15 minutes. Using overhang, remove from pan. Invert onto chilled serving plate; remove plastic wrap. Dip sharp knife in hot water and wipe dry; slice pudding. ED note: Purchase a bit more than you need of the candied fruit and nuts to garnish the pudding before serving for a stunning presentation.
Rodgers & Hammerstein’s CINDERELLA Music by Richard Rodgers Book and Lyrics by Oscar Hammerstein II Adapted for the Stage by Tom Briggs From the Teleplay by Robert L. Freedman № 32 | November/December 2011 NOVEMBER 23 - DECEMBER 31 The prince is giving a ball and you’re invited! Dream and the impossible becomes possible in this musical adventure for the whole family. 519.672.8800 grandtheatre.com TITLE SPONSOR
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