With the Christmas party season in full swing and preparations for the big day well under way, there seems to be very little time to sit back, relax and smell the roses. Throw in a little heat and, dare I say it, I’m exhausted. Today temperatures reached 42C in Sydney, signalling that summer has well and truly arrived. It’s time to slow down and take the easy road. In keeping with that here is a very clever cheat. Christmas Pudding Ice Cream With Chocolate Ice Magic Topping and Cherries. Fuss free for a very cool yule. Simple, elegant and understated. So incredibly easy to assemble, it really doesn’t qualify as a recipe.
The beauty of this dessert idea is that it can be as simple or elaborate as you like. It uses just a handful of ingredients, store bought of home-made, its up to you; Christmas fruitcake or pudding, the very best quality vanilla ice-cream, a little liqueur, ice magic (chocolate shell) topping and fresh cherries. My favourite seasonal Christmas flavours, all on one very simple plate.
For a little bit of theatre I like to make this up as one large two litre or eight cup pudding, although this recipe is infinitely adaptable to any combination of smaller sized moulds. Who needs flaming brandy when the simple act of pouring ice magic onto the ice-cream pudding at the table evokes a chorus of wide-eyed oohs and aahs as the liquid topping makes contact with the cold ice-cream and hardens into a crisp chocolate shell. Yes this definitely is a dessert for the young at heart. For maximum impact, serve extra ice magic on the side for guests to pour over cut slices of ice-cream pudding.
I’ve included a hyperlink in the recipe to my earlier ice magic post. Making your own takes just moments, and the result is all natural and much better for you than the commercial hydrogenated variety. And, for completeness, I have included hyperlinks back to our family’s favourite Christmas fruitcake and pudding recipes. Perhaps this idea is the perfect dessert solution for all that leftover pudding.
I’m not sure when I will find the time to publish another post, so am taking this opportunity, from my family table to yours, to wish you a very merry Christmas and all the very best for good health, happiness and prosperity in 2014.
Christmas Pudding Ice Cream With Chocolate Ice Magic Topping and Cherries
For The Ice-Cream Pudding
500g Christmas fruitcake or pudding, store bought or home-made
1.5 litre tub of very best quality vanilla ice-cream
50ml Kahlua or your favourite liqueur (for a non-alcoholic version use fruit juice)
1/4 cup ice magic (chocolate shell) topping
250g fresh cherries
LINE a 2 litre (8 cup) pudding basin or tall glass bowl with plastic wrap, allowing a 10cm overhang. Place in the freezer or refrigerator to chill as you prepare the ice-cream pudding mixture.
REMOVE ice-cream from the freezer and allow to soften slightly.
CRUMBLE the fruitcake or pudding into a large bowl. Sprinkle over the Kahlua. Stir to combine, allowing flavours to meld for 5-10 minutes before adding ice-cream.
ADD softened ice cream. Stir well; ensuring the pudding is evenly distributed throughout.
SPOON the mixture into the chilled pudding basin. Smooth the surface, tap the basin lightly on the kitchen bench to remove any air pockets and fold over excess plastic wrap before freezing until firm, about 6 hours or overnight.
WHEN READY TO SERVE, unmould the ice-cream pudding onto a serving platter. Pour over the chocolate ice magic topping, it will harden into a chocolate shell as it comes into contact with the cold ice-cream. Garnish with cherries. Serve extra ice magic on the side.