Frozen Christmas Pudding
TOTAL TIME: 6 HOURS
1 ½ cups dried fruit
½ cup brandy
2 L vanilla bean ice-cream
¼ cup roasted hazelnuts, roughly chopped
¼ cup slivered almonds
1 tsp cinnamon
Salted caramel sauce
Berries and extra nuts to serve (optional)
Place dried fruit in a bowl and add brandy. Leave to soak for a few hours, or overnight to infuse the flavour.
Take ice-cream out of freezer and leave to soften slightly.
In the bowl of an electric mixer beat together ice-cream and cinnamon. Fold in dried fruit mixture and nuts.
Line a pudding basin with plastic wrap or muslin and spoon in ice-cream mixture. Smooth over the top with a spoon and cover with a round of baking paper. Freeze for 5 to 6 hours, or overnight. Note, you can make this up to one week ahead and keep in the freezer.
Serve drizzled with salted caramel sauce and garnished with fresh berries and extra nuts.