Mt Barney Blog

Recipe - Ice Cream Christmas Pudding

Wednesday, October 10, 2018


Prep Time: 20mins plus, standing & overnight freezing | Cook time: 4 mins | Serves: 4 to 5 people 


1 cup mixed dry fruit

115g glace cherries, cut in quarters

50g candied apricots, chopped

50g candied pineapple or ginger, chopped

2 teaspoons grated orange rind

2 tablespoons orange liqueur

1 tablespoon brandy

2 liters vanilla ice-cream, softened

4 tablespoons chocolate chips

50g chopped pecan nuts


Chocolate Sauce

120ml water

25g cocoa powder, sifted

50g butter

2 tablespoons soft brown sugar

115g plain chocolate, chopped

1 tablespoon of brandy



  1. Place a 2 litre ceramic pudding dish in the freezer to cool for at least an hour prior to mixing ingregients. It can be lined with clingwrap in 2 strips that overhangs the edge of the bowl by 20cm.
  2. Soften the icesream in the fridge for at least 45 minutes.
  3. Mix together all the fruit, the orange rind, liqueur and brandy in a bowl. Set aside for 20 minutes, stirring occasionally. 
  4. Using a metal spoon, break up the softened ice cream in a large mixing bowl. Add the fruit mixture, chocolate chips, and nuts and stir until well mixed.
  5. Spoon in the ice cream mixture into the pudding dish and smooth the surface. Cover with the excess clear film and freeze overnight.
  6. To make the sauce, put the water, cocoa, butter and sugar in a small pan. Stir over a low heat for 4 minutes, or until the mixture boils and the sugar is dissolved. Remove from the heat, add the chocolate and stir until melted. Stir in the brandy. 
  7. Unmould the ice cream onto a chilled/frozen serving platter, cut into wedges and serve with chocolate sauce.




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