Mrs. Claus' Cookbook - Christmas Pudding Ice Cream

Christmas Pudding Ice Cream

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From the kitchen of Rosemary

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Recipe Details

Total Time:
not specified
Tags: Gluten‑free, Good for parties/potlucks


2 liter carton vanilla ice cream
500 grams mixed dried fruit
1 teaspoon cinnamon
1 teaspoon allspice
1/2 cup dark rum or port

500 grams fresh or frozen raspberries
2 tablespoons caster sugar
squeeze of lemon juice
100 grams candied cherries


  1. Leave ice cream in refrigerator for 1 hour to soften.

  2. Put fruit in a bowl and mix in the spices and the rum or port, mixing well, and leave to soak.

  3. When ice cream is soft (not melting) place into a large bowl and stir in the fruit and all the liquid.

  4. Turn into a pudding basin and freeze. This can be done in advance.


  1. Defrost raspberries and place into a food processor.

  2. Add the sugar and a squeeze of lemon juice.

  3. Process together briefly and tip into a serving jug.

  4. Add the cherries and return to the refrigerator until needed.

  5. Unmold the ice cream and pour the sauce over it.


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