Frozen Christmas Pudding
Author: Lucy Walter
Recipe type: Dessert
Tools: Food Processor
Ingredients
Outer Ice Cream Layer
- 3 cups frozen banana slices
- ¼ cup chopped dried cranberries
Inner strawberry Ice-cream Layer
- 1 ½ cups frozen banana slices
- ⅔ cup frozen strawberry slices
- 1⅛ cup agave
- ½ cup macadamias
Centre Fudge Ingredients
- ¼ cup cacao powder
- ¼ cup desiccated coconut
- ¼ cup almonds
- ¼ cup sultanas
- ¼ cup raisins
- ⅛ cup agave
- ½ cup soaked and pitted dates
- ¼ cup pecans
- ¼ cup dried cranberries
Instructions
Outer Ice Cream Layer
- Line a 4 cup pudding bowl with cling wrap and place in freezer while preparing ice cream
- Allow bananas to thaw for a few minutes then process to a “soft serve” consistency.
- Coarsely chop cranberries and mix into ice-cream
- Line the pudding bowl with ice-cream to a depth of about 2 ½ cm (1in)
- Place in freezer for a few hours until firm
Inner strawberry Ice-cream Layer
- Allow the banana and strawberry slices to defrost for a few minutes so they will whip more easily
- Process semi-frozen banana and strawberry slices with agave to a ‘soft serve”
- consistency
- Coarsely chop macadamias and blend with ice-cream
- Spread a layer of strawberry ice-cream over banana ice-cream outer layer leaving a hole in the centre for the fudge
- Freeze before adding fudge centre
Centre Fudge Ingredients
- If the coconut oil is solid melt it in a basin over very warm water.
- Process the coconut, sultanas, raisins, and almonds,, until they are coarsely ground.
- Add the cranberries and pecans and pulse chop leaving them quite coarse
- Add the agave, cacao powder and dates and process until it all comes together
- Spoon the fudge into the centre of the bowl and place in freezer overnight
- To serve turn ice-cream out of bowl and remove cling wrap
- Spoon ⅓ cup thick chocolate recipe no. 3 over the top and let it drizzle down to
- resemble custard. The cold ice-cream will set the chocolate almost immediately For a runny sauce over your pudding substitute with chocolate sauce recipe
- Keep in the freezer until ready to serve.
