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Add a photoServings: 8
Ingredients
- 4 c. mixed dry fruits finely minced
- 1 tsp Orange rind grated
- 2 Tbsp. Cocoa
- 1/2 c. Brandy or possibly masala
- 2 tsp Gelatine
- 1 Tbsp. boiling water
- 1 gal vanilla ice cream slightly softened, but not melted
Directions
- Combine fruit, spice, orange rind, cocoa and brandy in a large saucepan. Over medium heat, bring almost to a boil, stirring occasionally. Cold, stirring occasionally.
- Mix gelatine and boiling water; simmer in a small pan for a few seconds, till proportionately melted. Blend into fruit, chill. Fold the fruit into the softened ice cream, blending proportionately. Pack into foil lined bowl, cover with foil and freeze overnight or possibly longer.
- To serve, unmould onto a serving plate, cut into wedges and serve with cinnamon-flavoured whipped cream.
- NOTES:* A southern-hemisphere Christmas plum pudding - We here in the Southern Hemisphere have a summer Christmas so we have adapted some of the more traditional festive fare to local conditions. Here is one example. It is very easy, and it can be made up to a week ahead of using.
- Yield: Serves 8-10.
- * The original recipe called for the use of a microwave to do the heating and cooking. This works well for melting the gelatine but is a bit of a nuisance otherwise.
- Difficulty: easy to moderate (timing matters).
- Time: 15 min preparation, overnight freezing.
- Precision: approximate measurement OK.
- Graham Tongs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 8 servings | |
| Calories 653 | |
| Calories from Fat 263 | 40% |
| Total Fat 29.28g | 37% |
| Saturated Fat 17.94g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 219mg | 9% |
| Potassium 631mg | 18% |
| Total Carbs 80.82g | 22% |
| Dietary Fiber 4.0g | 13% |
| Sugars 69.72g | 46% |
| Protein 10.07g | 16% |
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