Iced Christmas Pudding
An easy, no-churn, iced dessert, perfect for the festive season. Brandy-soaked fruits and nuts in a coffee and cocoa marshmallow cream.
Prep Time 30 minutes mins
Cook Time 0 minutes mins
- 2 oz or 55g raisins
- 2 oz or 55g sultanas
- 2 tbsp sherry or brandy
- 5 fl oz or 150ml milk
- 1 tsp cocoa powder
- 4 oz or 110g marshmallows
- 1 tsp instant coffee powder
- 2 oz or 55g chopped nuts
- 2 oz or 55g maraschino cherries, chopped
- 10 fl oz or 300ml double cream (heavy cream), whipped
Mix the raisins and sultanas with the brandy (or sherry) and leave to soak for 30 minutes.
Place the milk, marshmallows, cocoa powder and coffee in a saucepan and heat gently, stirring frequently, until the marshmallows have melted. Set aside to cool.
Add the fruit to the marshmallow mixture with the cherries and nuts (I used walnuts, but use whatever you have available) and mix until it’s all incorporated.
Freeze for a short time, until the mixture has thickened slightly. About 30 minutes should suffice.
Then whip the cream, fold it into the fruity marshmallow mixture and pour it back into your container.
Freeze until firm. I left mine for about 24 hours before scooping out a small portion and it was perfect.
Keyword brandy, fruit, ice-cream