Recipe by JustJanS
I usually make a boiled plum pudding for Christmas, but the year my mother died, I found I didn't have the Christmas spirit to make one in the weeks leading up to Christmas. I made this the night before Christmas, and it's been a favourite of ours since. I don't think you need Christmas as the excuse to eat it-just hot days and 8-10 people to eat it. Prep time doesn't include the standing time, or freezing overnight
Top Review by Tisme
Oh what a eonderful recipe.
I did have trouble finding glace fruits, and could not buy glace apricots, so used dried apricots instead. I also used macadamia's instead of pecan's and chocolate ice-cream instead of vanilla.
........... Ohh how divine this was, on a hot muggy Christmas night.
This just tasted like Tartufo Ice Cream, in flavour.......Which is my all time favourite Ice-cream...... Just gorgeous.
Thanks so much Jan, I am using this every year from now on, and during the year also I suspect! ;-)
- 2 cups mixed dried fruit (raisins, golden raisins, currants, cherries, craisins, you choose)
- 90 g glace cherries, quartered
- 45 g glace apricot, chopped
- 45 g glace pineapple, chopped
- 2 teaspoons finely chopped glace ginger
- 2 teaspoons grated orange rind
- 2 tablespoons Grand Marnier
- 1 tablespoon brandy
- 2 liters vanilla ice cream, softened
- 1⁄4 cup chocolate chips
- 1⁄2 cup chopped pecans
- 1⁄4 cup water
- 1⁄4 cup cocoa powder, sifted
- 60 g butter
- 2 tablespoons soft brown sugar
- 105 g dark semi-sweet chocolate, chopped
- 1 tablespoon brandy
Directions See How It's Made
- Mix fruits, rind liqueur and brandy in a large bowl and set aside for 20 minutes uncovered, stirring occasionally.
- Using a spoon, break up the ice-cream in a large bowl.
- Add the fruit mix, choc9oate bits and nuts to ice-cream; working quickly stir until well mixed.
- Line a 9-cup capacity pudding basin or bowl with plastic wrap.
- Spoon in the ice-cream mixture; smooth the surface.
- Cover with Plastic wrap; freeze over night.
- To serve, unmould and cut into wedges.
- Serve with chocolate sauce.
- Chocolate Sauce: Place water, cocoa, butter and sugar in a small pan.
- Stir over a low heat 4 minutes or until mixture boils and sugar is dissolved.
- Remove from the heat and add the chocolate.
- Stir until chocolate has melted and mixture is smooth; stir in brandy.