Frozen Christmas Pudding
A beautiful alternative to Christmas pudding, or serve anytime as a decadent treat. Recipe taken from the Dairy Diary Favourites cookbook.
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)
Soak the fruits with the orange zest, juice and liqueur for 2 hours.
Line a 1.5 litre (2½ 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.