Firstly – an apology for the lack of photos with this post. I’ve been baking like a mad woman in the last few weeks for various Christmas-related events and even though I intend to photograph as I go for my blog it hasn’t turned out this way.
First up, a super easy Christmas ice cream pudding that I’ve been making for many, many years. I have no idea where the original recipe comes from but it is embarrassingly easy.
This is so simple and a perfect dessert for Christmas Day in Sydney, which is, without fail, a squillion degrees. I made nine desserts for my mother-in-law’s Christmas lunch on the weekend and this was the first thing to vanish.
2 litres best quality vanilla ice cream, softened
1 cup mixture of sultanas, currants and raisins
Good splash of rum
¼ cup glace cherries, chopped
2 tablespoons cinnamon
LET’S GET TO IT:
Soak the dried fruit [but not the glace cherries] in rum and leave overnight.
Line a 2-litre pudding basin with cling wrap, leaving overhang.
Working quickly tip the softened ice cream into a large bowl and stir in rum-soaked fruit, cinnamon and cherries.
If desired place some home-made chocolates [see below] in the base of the pudding basin, then add ice cream. Smooth the top then fold over the overhanging cling wrap. Wrap in foil and freeze overnight.
Home made Christmas chocolates
I found a similar idea for these little chocs online and Christmas-afied them using red and green Christmas sprinkles from a baking store. Simply line two mini muffin pans with mini liners. Place 150g your choice of chocolate with a splash of canola oil in a bowl over a pan of simmering water. Stir until melted and glossy. Pour chocolate into mini pans until bottom is covered and then a bit more. Sprinkle over Christmas sprinkles and place in fridge for a few hours until firm. Remove and discard wrappers.
Miss 7 and I made these for her to hand out to her class. We bundled a few up in cellophane bags for all of her classmates. I should have taken a photo…