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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
Cook Time 0 minutes
Course Dessert
Servings 6 people

Ingredients
  

  • 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

Instructions
 

  • 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