Leftover Christmas Pudding Ice Cream

Total Time
Prep 30 mins
Cook 0 mins

We have this pudding always as a dessert at Christmas...not because I like it so much but because my husband is English. There is always pudding left and this dessert I do like! It also works well with fruit cake and if you don't want to use alcohol... substitute with orange juice

Ingredients Nutrition

  • 4 eggs, separated
  • 113.39 g caster sugar (fine sugar)
  • 113.39-170.09 g left-over christmas plum pudding (more if you prefer)
  • 29.58-44.37 ml rum (brandy or orange liquer)
  • 300 ml double cream


  1. Whisk the egg yolks with the sugar until thick and pale.
  2. Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
  3. Add the rum and mix.
  4. Whip the cream until soft peaks and fold into the mixture.
  5. Whip the egg whites, stiffly, and fold into the mixture.
  6. Transfer to a container and freeze for several hours until set.
  7. This ice cream does not require beating during freezing.
Most Helpful

I agree wholeheartedly with Marie Alice: none of us were fans of Christmas pudding, but this recipe went down wonderfully. Again, not having to check and stir it was a bonus. Many thanks. Fiona

Fiona 7 May 20, 2008

Made this yesterday using the leftover Christmas Pudding. Like you I really don't like Christmas Pudding, but found this icecream to be delicious! Very easy to make. I liked that I did not have to keep checking it and stirring it. Everyone at the table last night agreed it was a winner! Thanks!

MarieRynr December 29, 2006