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Sunbeam Frozen Christmas Pudding
SERVES: 12 • TOTAL TIME: 15 MINUTES + COOLING TIME
Ingredients:
110 g caster sugar
125 g SUNBEAM AUSTRALIAN SULTANAS
100 g ANGAS PARK CRANBERRIES
2 L good quality vanilla icecream
1 tsp vanilla bean paste
1 tsp ground cinnamon
85 g shelled pistachios, toasted and roughly chopped
60 mL brandy
Fresh berries and icing sugar, to decorate
Directions:
Combine sugar with 250 mL water in a small saucepan. Stir over a low heat until the sugar has dissolved, then increase heat to high and boil for 1 minute. Remove from heat, add sultanas and cranberries and allow to sit for 10 minutes. Drain and set aside to cool.
Use muslin to line the inside of a 1 ¾ L capacity pudding basin.
Meanwhile, spoon icecream into the bowl of a stand mixer fitted with a beater attachment. Allow to soften slightly before beating until smooth. Add cooled fruit mixture, vanilla, cinnamon, pistachios and brandy and beat until just incorporated. Spoon into the prepared basin, smooth the surface, cover with the lid (or plastic wrap) and freeze overnight or until firm.
Turn out onto a serving plate, top with fresh berries and shower with icing sugar to serve.
Note:
You will need to begin this recipe the night before.
This recipe is courtesy of Sunbeam.
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