I adore craisins, that rubied portmanteau of Cranberry and Raisin, a gloriously pink dried sweetened cranberries that just seems so Christmasy to me. And whilst I love a hot Christmas pudding, given our 40C degree weather during Summer, an Ice Cream pudding is much more preferable. As soon as I saw a picture of Donna Hay’s ice cream puddings last year, I knew I had to make them. Except I had a year to wait to do this. Sure I could’ve cheated and made it for a Christmas in July celebration. My life went on, the recipe tucked inside the “sweets” folder, always near the top, lest I forget. And when December hit and the mercury reached in the high 20s, I knew it was time.
These remind me of those little Nougat Christmas puddings that come out around Christmas time (or around October it seems nowadays) at Darrell Lea. I used to get one every year but haven’t for the last 10 years or so, but the sight of the rounded plastic spoon and the holly and berries reminds me of a time before food blogging. B.B. if you will, when I could just enjoy a meal without photographing it, when I could go to a restaurant twice without a second thought and when I didn’t have to pause for photographs before tucking into a meal. And then I think about how wonderful life is now that I get to count eating as a hobby and hopefully a living and the amazing people I’ve met I wouldn’t have it any other way.
Merry Christmas everyone! Thankyou for reading – your lovely support, comments and readership make writing this blog a true pleasure I hope that your Christmases are filled with fun and good food!
Lots of love,
Rum & Craisin Christmas Ice Cream Puddings
- 1 litre/1 quart good vanilla ice cream softened
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 100g/3.53 oz craisins or sweetened dried cranberries soaked in 1 tablespoon of rum (for as long as your patience allows but at least 20 minutes)
- 75grams/2.65 oz hazelnuts or pistachios, chopped roughly
- 200g/7oz white chocolate, chopped
- 1 tablespoon vegetable oil
- Holly and leaves to decorate
1. Stir cinnamon, nutmeg, craisins and hazelnuts into softened vanilla ice cream and place back in freezer to set (at least 4 hours or overnight).
2. Scoop balls in a rough round pudding shape using an ice cream scoop. Have a glass of warm water ready to dip your ice cream scoop into between scoops.
3. Freeze on a baking tray lined with greaseproof paper.
4. Combine chocolate and vegetable oil in a small saucepan over low heat until melted and combined. Spoon over the frozen ice cream balls and affix holly and leaves when chocolate has started to dry.
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