JAMIE'S LEFTOVER CHRISTMAS PUDDING AND ICE CREAM SUNDAE
Steps:
- What I'm giving you here is really more of a suggestion because the amount of Christmas pudding you'll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it's almost worth having another pudding stashed away so you can make this as an after-Christmas treat.
- Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn't catch.
- In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. Cook's Note: If your sauce is too tart for your liking, add 1 teaspoon or 2 of sugar. If you've made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
- Once your pudding is warm and slightly crispy and the sauce has heated up, divide 1/2 of your pudding evenly among your 4 glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pudding among your glasses and layer again with ice cream, cranberry sauce, and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.
CHRISTMAS PUD ICE CREAM
Stir the remnants of your Christmas pudding into a tub of vanilla ice cream for a super simple dessert
Provided by Good Food team
Categories Dessert
Time 2h10m
Number Of Ingredients 3
Steps:
- Whizz the ice cream in a food processor until smooth, fold in the Christmas pudding and scrape into a freezer-proof container. Freeze for at least 2 hrs then scoop into bowls and top with the toffee sauce or amaretto.
Nutrition Facts : Calories 440 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
EASY CHRISTMAS PUDDING ICE CREAM
Use up leftover Christmas pudding in this tasty frozen treat from BBC Good Food reader Jo Langley
Provided by Good Food team
Categories Dessert, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.
- In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set.
Nutrition Facts : Calories 288 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHRISTMAS PUDDING ICE CREAM BOMBE
Wow dinner guests with this stunning gluten free ice cream bombe for dessert. It's a great way to use up leftover Christmas pudding - and it's surprisingly easy to make!
Provided by Katie Hiscock
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
- Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin - you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
- Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
- About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
- To serve, invert the bombe onto a serving plate and remove any parchment - dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.
Nutrition Facts : Calories 413 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE SUNDAES WITH PEAR & CHRISTMAS PUD
Use up leftover Christmas pudding or cake with these decadent, boozy sundaes, drizzled with a chocolate orange sauce and finished with toasted chopped hazelnuts
Provided by Cassie Best
Categories Dessert, Treat
Time 20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little - enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.
- Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream. Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings.
Nutrition Facts : Calories 681 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 48 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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