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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.

 Iced Christmas Pudding with Glace Fruits

  Serves 8

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
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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.


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