alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Home  >  Inspire & Create  >  Christmas  >  Curtis Stone’s Christmas Ice Cream Pudding


RECIPE

Curtis Stone’s Christmas Ice Cream Pudding

Prep

45 mins (+ 5 mins standing & 11 hours freezing time)


Cooking

-


Difficulty

Moderate


Serves

12

Curtis Stone’s Christmas Ice Cream Pudding

Ingredients

  • 2L Coles Vanilla Bean Ice Cream
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ cup (40g) mixed peel
  • ¼ cup (55g) uncrystallised ginger, coarsely chopped
  • ¼ cup (35g) dried cranberries, coarsely chopped
  • ¼ cup (40g) dried currants, coarsely chopped
  • ¼ cup (40g) sultanas, coarsely chopped
  • ¼ cup (35g) pistachios, lightly toasted, chopped
  • ¼ cup (40g) blanched almonds, toasted, chopped
Dark brown sugar meringue
  • 3 extra-large Coles Australian Free Range Eggs whites
  • ½ cup (110g) dark brown sugar
Glazed cherriesh
  • 500g cherries, halved, pitted
  • ¼ cup (55g) caster sugar
  • 1 tbs lemon juice

Method

  1. Line an 8-cup (2L) pudding basin with plastic wrap, allowing the sides to overhang.
  2. Place a large bowl in the freezer. Remove the ice cream from the freezer and set aside for 5 mins to soften slightly.
  3. Scoop ice cream into the frozen bowl and add spices. Using a large metal spoon, mix through the spices without letting the ice cream melt too much. Add the mixed peel, ginger, cranberries, currants, sultanas, pistachios and almonds and fold through the ice cream. Spoon into the lined pudding basin and smooth top. Cover with the overhanging plastic wrap and freeze for 8 hours or until firm.
  4. Chill a serving platter in the freezer for 30 mins. Uncover top of ice cream pudding. Turn pudding onto frozen platter. Lift basin off pudding. Leave plastic wrap on pudding and freeze for 1 hour or until pudding is frozen to platter.
  5. To make the dark brown sugar meringue, place egg whites in a clean, dry medium bowl. Using an electric hand mixer on medium-high speed, beat egg whites until foamy. Gradually add the sugar, beating well after each addition, then beat for 3-5 mins or until firm, glossy peaks form. Remove pudding from freezer and remove plastic wrap. Using a large spoon and working quickly, dollop meringue onto pudding and spread decoratively to cover. Freeze for at least 1 hour or up to 1 day.
  6. Using a kitchen blowtorch, torch meringue until browned all over. Freeze for 30 mins.
  7. Meanwhile, to make the glazed cherries, place the cherries, sugar and lemon juice in a bowl and toss to coat. Stand at room temperature, tossing occasionally, for 30 mins or until juices form. Toss to glaze cherries with juices.
  8. Cut pudding into wedges. Top each slice with a spoonful of glazed cherries and serve immediately.

Make it ahead
The pudding can be made up to 1 week ahead, covered and frozen. The glazed cherries can be made up to 8 hours ahead, covered and refrigerated. Toss occasionally.