Christmas “Pudding” Jewelled Ice Cream

If you don´t like cake, or stodgy puddings, a great alternative at Christmas is ice cream.  To me there is something very decadent, almost naughty, about eating ice cream in the depths of winter. Of course, if you live somewhere that Christmas falls in the middle of summer, then it´s even more perfect.

We´ll be eating this not as an alternative to pudding, but as well as!  I´ll serve it with my Light Christmas Pudding and Boozy Fruits….and who knows, a few mince pies may sneak onto the table too.

It´s very easy to prepare, and can obviously made ahead of the Big Day. It´s another Delia Smith´s Christmas recipe, which I have tweaked a little over the years.

The night before you want to make the ice cream, soak about 100g of your favourite mixed candied peel (chopped) and raisins, plus some glace cherries in about 6 tablespoons of rum or your favourite liqueur and stir in 3 tablespoons of honey. I also used dried apricots and cranberries – it´s up to you!

For the ice cream, using an electric whisk, beat 4 egg yolks with 100g of caster sugar until pale.  Grate about 75g of creamed coconut into 400ml of double or whipping cream and heat it gently until the coconut has melted.  Stir over the egg mixture while whisking (it should thicken a little, but don´t worry if it doesn´t) then when it has cooled a little stir in 200ml of thick, creamy, Greek yogurt and add about a teaspoon of vanilla essence (optional).  Finally stir in the fruit and alcohol with honey and pour into a 1litre pudding basin.  Cover with a lid or a few layers of foil and freeze.

When it is about half frozen (it took about 8 hours in my very packed freezer) spoon the mixture out into a bowl and mix it gently to distribute the fruit which will have sunk to the bottom, then pack it back into the pudding basin.  Cover, freeze and forget about it until you are ready to serve.

This ice cream stays fairly soft, so you can turn it out and serve it immediately.  I usually hold a hot wet tea towel around the bowl for a few seconds before turning it out. It doesn´t look quite as pretty in the photo today as it will on the Big Day on a beautiful plate and drizzled with boozy fruit.

Light Christmas Pudding

It will look prettier on the Big Day on a Christmas Plate!

With the forthcoming arrival of my parents, I´m getting into the swing of Christmas food preparations.  Traditional Christmas cakes and puddings in the UK can be made ages ahead of time (even a year) to allow them to mature.  Of course, I am nowhere near as organised as all that, and none of us is mad keen on the heavier traditional pudding.

For many years I have made a lighter version based on a recipe from my trusty Delia Smith´s Christmas Cookbook.  In fact, looking back, I made it the first year I was in sole charge of Christmas lunch for 10 people.  My beloved grandfather had died in the November, and this was 21 years ago.  Of course, we were all still in a state of shock and sadness, especially my darling grandmother, but we still wanted to celebrate.  I lived up the road from my parents in a little flat, and it was decided that we would change things a little so that memories of sitting in my parents´ dining room with Grandad at the head of the table would be a little less vivid.

My parents cooked the turkey in their oven as I just didn´t have room, but everything else was done in my little kitchen.  All my wobbly hand me down tables and chairs were pressed into service, and the family walked up the road carrying girft and fold up chairs.  Plates were borrowed – I was a 25 year old in her first flat as a non sharer, so I was still building my collection.  Tears were shed, but much there was fun and laughter too.  It was emotional but happy and we all ate and drank far too much.  The meal ended with this pudding – made initially as my grandfather would probably have grumbled about there not being “proper” pudding and this made us all chuckle.  Since then it´s become a new kind of family tradition whenever I am the Christmas lunch fairy, and my parents requested it this year.

I haven´t changed the recipe much at all, so I hope Saint Delia won´t mind.  It can be frozen once made, and then warmed through in a steamer or Bain Marie on Christmas Day while you are eating lunch.

Ingredients

  • 175g sifted self raising flour
  • Pinch of salt
  • 110g softened butter
  • 110g brown sugar
  • 1 medium apple chopped or grated
  • 2 large eggs beaten gently
  • 3 rounded tablespoons of mincemeat
  • 2 pinches ground nutmeg
  • 1 tsp lemon juice
  • Grated zest of one lemon and one orange
  • 2 large tbsp of candied peel

Put half the peel in the base of a 1.2 litre buttered pudding basin. Beat the butter and sugar until creamy and then add 1tbsp of egg and flour and mix in, continuing until both egg and flour have all been incorporated.  Add the rest of the ingredients and stir in, then spoon the mixture into the basin.

Cover with a double layer of pleated foil and tie a string around to keep the foil tight and give yourself a handle to lift it out.

Mucky Cooker – oops, don´t let it boil over!

Place it in a steamer or saucepan half filled with boiling water and steam gently covered with a lid for 2 ½ hours.  Keep a kettle of boiling water to hand to top up the water when needed.

When the time is up, let it cool completely and you can then turn it out and wrap well in cling film to freeze until needed.  If making ahead and reheating on Christmas Day, slide it back into the pudding basin and cover again with foil to do this.

Delicious with custard or brandy sauce, boozy fruits, ice cream….whatever takes your fancy!

PS. Stir Up Sunday (the last Sunday before Advent) is when Christmas Puddings were traditionally made to allow them to mature.  Of course, I missed that date, but never mind!  I was also always told that every member of the family needed to give the cake or pudding a stir and make a wish – so we did this too…