Delicious ice-cream puddings are the perfect end to a great Christmas meal
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One big question I’ve always asked myself is how can you do Christmas on a budget? Since December will no doubt be a scorcher, I’ve got two easy ice-cream pudding recipes that will put a smile on your loved one’s faces this Christmas. All you need is a couple of freezer-safe bowls and some cling wrap and you’re in business.
Prep Time 20 mins | Freezing Time 3 hours | Serves 6-8
- 1L good quality vanilla ice cream, removed from the freezer for 15 minutes to soften
- 125g fresh or frozen raspberries, plus extra to serve
- 125g fresh or frozen blueberries, plus extra to serve
- 125g store-bought chocolate cake or brownies, crumbled
- 100g shredded coconut
- 100g milk chocolate, melted, to serve
- silver cachous and edible glitter, to serve (optional)
Line the mould. Line a 1.25L freezer safe bowl with a square sheet of cling wrap. Ensure the cling wrap sits flush with the inside of the bowl. Allow an excess of 10cm all around the sides.
Make the pudding. In a large mixing bowl combine the ice cream, berries, cake crumbs and coconut if using with a wooden spoon. When combined, transfer the ice cream mixture to the prepared bowl, pressing down with the back of the spoon. Cover with the overhanging cling wrap. Freeze for 3 hours or overnight.
Serve. Remove the puddings from the freezer for 5 minutes before serving. To remove the puddings remove by carefully pulling the cling wrap upwards. You may need to loosen the edges with a butter knife. Invert the pudding onto a plate. Drizzle with the melted chocolate, pile on some frozen berries and decorate with cachous and glitter if using.
- Make sure to use a full-fat, premium quality vanilla ice cream for the best results. Not only will the puddings taste better, but “light” ice-creams are typically pumped so full of air that when melted, loose their density.
- I used thick ceramic bowls for this recipe but plastic bowls may help with removing the puddings.
- Of course both types of pudding can be made as individual puddings or one large pudding.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 8|Volume 6| November 2014: Green.
Happy Cooking and Keep Smiling,