Rum & Craisin Christmas Ice Cream Pudding Recipe

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

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Step 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).

Step 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.

Step 3 - Freeze on a baking tray lined with greaseproof paper.

Step 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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