Recipe by Tryntje
When the climate is hot over Christmas, hot puddings are omitted from our menu. Instead we have a frozen version. It is quick, and can be prepared well in advance leaving you free to enjoy Christmas as it should be. You can be as heavy handed with the brandy as you like.
Top Review by Tricia Mendes
WOW! I made this lovely recipe a month before Christmas, and it was one of the desserts on our Christmas Eve feast for 26 family and friends! I added a little more butter to the biscuit mix to make it easier to line the bowl. Otherwise exactly as recipe, and it was a spectacular success on our 30 plus degrees celcius Christmas Eve! Will definitely be a regular on my dessert table.
- 1 (250 g) package plain sweet biscuits
- 100 g butter
- 300 ml cream
- 2 -3 teaspoons brandy
- 1 1⁄2 cups glace fruit
- 1 liter vanilla ice cream
- 1⁄4-1⁄2 cup chocolate chips
- 1⁄2 cup chopped cherries
Directions See How It's Made
- Crush biscuits finely and place in a bowl.
- Melt butter and add to the crumbs.
- Mix well Grease a 7 cup pudding bowl, and line completely with the crumbs.
- Refrigerate till firm.
- Whip cream with the brandy until thick but not stiff.
- Fold in the fruit mince.
- Spoon the mix into the biscuit lined bowl.
- Use a spatula to smooth the mixture evenly up the sides of the bowl, so that there is a hollow centre.
- Freeze for an hour.
- Soften the ice cream but do not melt.
- Stir in the chocolate chips annd cherries.
- Fill the centre cavity with this mix.
- Cover with plastic wrap and return to the freezer for 24 hours.
- To serve invert bowl on a platter, place a hot tea towel around bowl, (You may have to soak the towel a few times in hot water) and pudding will soon leave the sides of the bowl.