Iced Christmas Pudding with Glace Fruits
If you would like to offer your guests a frozen alternative to Traditional Christmas Pudding, then this is unbeatable. It consists of creamy textured ice cream made with dark rum and creamed coconut, interspersed with chunks of glacé fruits that have been soaked in dark rum. Because this ice cream is soft in texture there is no need to remove it from the freezer in advance of serving. Any ice cream pudding left over after serving must be returned immediately to the freezer and taken out again for second helpings.
|For the rum-soaked fruit:|
|2½ oz (60 g) candied peel (orange, lemon and citron), cut into small chunks|
|1 oz (25 g) raisins|
|3 glacé cherries, cut into quarters|
|6 tablespoons dark rum|
|For the ice cream:|
|4 egg yolks, from large eggs|
|4 oz (110 g) caster sugar|
|15 fl oz (425 ml) thick double cream|
|1½ oz (40 g) creamed coconut, grated|
|7 fl oz (200 ml) Greek yoghurt|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 2½ pint (1.5 litre) pudding basin.|
This recipe is taken from Delia Smith’s Christmas
Marinate all the fruits in the rum overnight.
Next day, in a bowl, whisk the egg yolks and sugar together. Then in a small saucepan bring the cream up to simmering point and add the grated coconut to it, stirring until the coconut has dissolved completely.
Now pour the cream and coconut mixture on to the egg mixture, whisking all the time – it should thicken like light egg custard.
Allow it to cool slightly before adding the yoghurt. Stir everything well and leave to get cold before adding the marinated fruits together with the rum.
Stir well again, then pour the whole mixture into the pudding basin, cover with clingfilm and place in the freezer until almost set – this is when the ice cream has the consistency of 'soft scoop', and it can take up to 7 hours to set to this stage.
At this point stir it very thoroughly to distribute any ice crystals and make sure the fruits are evenly distributed.
Return to the freezer overnight. The ice cream will freeze, but still remain soft in texture.
To turn it out, dip the bowl briefly in hot water, then slide a palette knife around the edge.
Serve at once, cut into slices.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is the classic steamed Christmas pudding - with a recipe from Delia that will stand the test of time and become a staple of your festive celebrations.
This recipe is a lighter take on the Christmas pudding theme. You can make them a few hours ahead, and re-heat in a medium oven for about five minutes before serving.
A runnier, more liquid offering than rum butter, this is the sauce of choice in Delia's home at Christmas - and who are we to argue?
This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.
Most Popular recipes
Apricot barbecue glaze
04 Jul 2015 11:45
Galvanina Week 2
03 Jul 2015 17:41
03 Jul 2015 23:58
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
03 Jul 2015 16:18
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30