My friend David made this icecream cake and, I have to say, it was the perfect accompaniment to our awesome Christmas lunch, 2009.
You can substitute any flavour of icecream and whatever dried fruits, spices, alcohol or other features you like; David’s version included such delights as dried pawpaw, pineapple and choc chips. I have featured the original recipe below, and I believe this came from a Women’s Weekly-type magazine from the 1960s.
Recipe #63: Icecream plum pudding. Serves 12. There are actually no plums in the mix, but calling it ‘plum pudding’ makes it sound more Christmassy I think, especially when it would take the place of traditional plum pud.
You will need:
► ½ cup raisins, chopped
► ½ cup sultanas
► ½ cup currants
► ¼ cup maraschino or glace cherries, chopped
► ¼ cup mixed peel (optional)
► ¼ cup chopped glace fruit
► ¼ cup brandy, rum or fruit juice
► 1 litre chocolate ice cream
► ½ cup blanched almonds, toasted and chopped
► ½ cup cream
First, combine raisins, sultanas, currants, cherries, peel and glace fruit. Add the brandy, rum or fruit juice and let soak overnight.
Mix together the soaked fruits, ice-cream, almonds and cream. Pour into a 5-cup pudding basin [or a Tupperware container, as the case may be], place into freezer and freeze overnight (until firm).
To serve, immerse basin in hot water for a few seconds to loosen the pudding, drop onto a wooden board to unmould and transfer to a serving plate. Cut into wedges.
You may wish to do as we did and serve it up with seasonal berries.
Oh so very good indeed.