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Frozen Christmas Pudding
Emily Davenport
8 servings
30 minutes
372
British
Christmas, Festive, pudding
A beautiful alternative to Christmas pudding, or serve anytime as a decadent treat. Recipe taken from the Dairy Diary Favourites Cookbook.
Find more recipes from Dairy Diary in the recipe collection.
Ingredients
- Ready-to-eat dried apricots 65g (2½oz), chopped
- Ready-to-eat dried figs 65g (2½oz), chopped
- Ready-to-eat dried prunes 75g (3oz), chopped
- Maraschino or glacé cherries 65g (2½oz), halved
- Orange ½, grated zest plus 3 tbsp juice
- Orange liqueur, brandy or sherry 2 tbsp
- Double cream 300ml (½ pint)
- Vanilla extract 1 tsp
- Icing sugar 90g (3½oz)
- Dark chocolate 110g (4oz), roughly chopped
- Unsalted butter 20g (¾oz)
Directions
- Soak the fruits with the orange zest, juice and liqueur for 2 hours
- Line a 1.5 litre (2� pint) pudding basin with cling film
- Whisk the cream, vanilla and icing sugar until soft peaks form. Fold in the fruits and spoon into the basin. Cover and freeze
- Put the chocolate, butter and 3 tablespoons of water in a bowl over a pan of barely simmering water, stirring occasionally, until melted and smooth. Leave to cool
- Line a plate with non-stick baking paper. Carefully dip the pudding basin into a bowl of warm water and unmould onto the plate. Remove the cling film and pour the chocolate over to cover. Freeze uncovered, then wrap in cling film and foil and return to the freezer until needed
- Remove from the freezer 25 minutes before serving