Whether you live in a hot climate or a colder one, this Ice Cream Plum Pudding is a delightful treat. It’s easy to make, perfect as a make-ahead dessert, and can last in the freezer for months—though it’s so good, it likely won’t last that long! To make it even more special, pair it with a chilled vanilla sauce or brandy sauce. Here’s how to make this festive dessert:
Ingredients
500g mixed dried fruit (e.g., mixed fruit packet with 100g glacé cherries, or any dried fruit you prefer)
1/4 cup brandy (optional, or skip to the next step if not using alcohol)
Optional: 1 tsp Quatre Épices (mix of ground white pepper, cloves, cinnamon, nutmeg, and ginger)
Instructions
Step 1: Prepare the Fruit
Combine the mixed dried fruit and glacé cherries in a bowl.
Pour 1/4 cup brandy over the fruit, mix well, cover, and let it sit overnight. If not using alcohol, skip this step and move to the next.
Step 2: Toast the Nuts
Preheat your oven to 180°C.
Spread macadamia nuts on a baking tray lined with parchment paper. Toast for 5–10 minutes until lightly browned, then let them cool.
Step 3: Prepare the Ice Cream Base
Chop the toasted nuts, leaving some texture. Combine with the fruit mixture.
Add cinnamon powder and spices (if using). Start with half the amount, mix, and adjust to taste once the ice cream is mixed in.
In a large bowl, soften the vanilla ice cream to a thick, creamy consistency.
Add the fruit and nut mixture to the ice cream and mix thoroughly.
Step 4: Fill the Moulds
Line the bases of your pudding moulds with baking paper. Use a 2L pudding basin or smaller individual moulds.
Pour the ice cream mixture into the moulds, leaving a little space at the top. Cover tightly with plastic wrap.
Freeze overnight to allow the puddings to firm up.
Step 5: Unmould the Puddings
Once frozen solid, take the moulds out of the freezer.
Use a hot towel or run warm water over the sides of the moulds to release the pudding. Gently coax it out with a knife.
Return the unmoulded pudding to the freezer for 1–2 hours to firm up again.
Step 6: Add Chocolate Topping
Melt 100g of chocolate (dark, milk, or white) with 1 tbsp coconut oil over a simmering pan of water. Stir until smooth and shiny. Let it cool to room temperature.
Drizzle the melted chocolate over the frozen puddings, letting it run down the sides. The chocolate will harden instantly.
Decorate with glacé cherries or other festive garnishes.
Vanilla or Brandy Sauce
Vanilla Sauce
Heat 250ml milk (reserving a few tablespoons) with 2 tbsp sugar in a saucepan until the sugar dissolves.
Mix the reserved milk with 1 tbsp cornflour until smooth. Add this mixture to the saucepan, whisking continuously until it boils and thickens. Simmer for 1 minute.
Remove from heat and stir in 1 tsp vanilla essence. Let it cool, then refrigerate.
Brandy Sauce
Whip 125ml cream until thick.
Whisk the cooled vanilla custard to smooth out lumps, then fold in the whipped cream until the sauce reaches a smooth consistency.
For brandy sauce, stir in 1–2 tsp brandy to taste. Chill thoroughly.
Serving
Slice the large pudding with a knife warmed under hot water, or serve the individual puddings as they are. Drizzle with the chilled sauce or enjoy on their own.
This dessert is an impressive, fuss-free way to treat your family and friends!
