Prep 15 mins
Cook 24 hrs
Christmas in Australia falls in the middle of summer, so I drag this recipe out every year as an alternative to hot puddings and fruit cake. Like so many recipes in my cookbook, I'm not sure where this one came from.
- 1 cup raisins, chopped
- 1⁄4 cup glace red cherries, chopped
- 1⁄4 cup glace green cherries, chopped
- 1⁄4 teaspoon mixed spice
- 1⁄2 teaspoon finely grated orange rind
- 2 tablespoons dark rum
- 2 liters vanilla ice cream, softened
- 80 g dark chocolate, chopped
- 1⁄3 cup hazelnuts, toasted and chopped
- chocolate curls, to decorate
- cocoa powder, to decorate
- Combine fruits, rind and mixed spice with rum and let stand overnight.
- Line 19cm square cake tin with plastic wrap and freeze until required.
- Combine softened ice cream with fruit mixture, chocolate and nuts.
- Spoon into prepared pan, cover and freeze overnight.
- Turn or lift onto serving platter. Decorate with chocolate curls and dust with cocoa powder.
Very festive! I can see how this would be a great Christmas recipe - although it's pretty good in May, too! The flavours are reminiscent of Christmas cake (in a very subtle way). I used a food processor to chop all the "chopped" ingredients quite finely, using all red cherries instead of mixed red and green, and I made a half-batch of the recipe - but accidentally forgot to half the amount of rum. It worked very well, despite my error :-) Reviewed for Pick A Chef, Spring 2007.