Iced Christmas Pudding with praline Recipe
Ingredients
2L vanilla ice-cream (Sara Lee or Streets Blue Ribbon brand)
500g (2 punnets) strawberries
200g (1 punnet) blueberries
285g (1 1/2 cups) mixed dried and glace fruit, finely chopped
125mls (1/2 cup) brandy or dark rum
Cooking spray
80g (1/2 cup) whole blanched almonds
Iced Christmas Pudding with praline Recipe
Method
Step 1
Combine the dried and glace fruit with the brandy or rum in a glass or ceramic bowl. Cover and allow to macerate at room temperature, stirring occasionally, for 6-12 hours or until the fruit is plump and almost all the brandy or rum has been absorbed.
Step 2
Preheat oven to 180°C.
Step 3
Lightly spray a 2-1itre (8-cup) decorative mould or pudding basin with the cooking spray. Place almonds on a baking tray and toast in preheated oven for 5-8 minutes or until aromatic. Cool and then chop finely.
Step 4
Meanwhile, remove the ice-cream from the freezer for 5 minutes or until softened slightly. Place the ice-cream, fruit and brandy mixture and toasted almonds in a large mixing bowl. Stir until just combined and the ice-cream is still firm (do not over- mix). Spoon the mixture into the prepared mould or basin and smooth the top. Cover with plastic wrap and freeze for at least 8 hours or until frozen.
Step 5
Dip the pudding mould into a sink of hot water for about 6-8 seconds and then run a knife around the edge of the pudding. Invert the pudding onto a serving platter and surround with the strawberries and blueberries. Sprinkle with half the crashed praline (recipe follows). Serve with the remaining praline.
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