- Cooking Time:
- Servings: 8 - 12
- Preparation Time: 20 minutes + freezing
- 2 Litres good quality Chocolate Ice-cream
- 200g Commerical Fruit Mince, approximately
- 150g packet of Oreo Cookies,
- 1/4 cup chopped, toasted Almonds (optional)
- 1/2 litre Good Quality Vanilla Icecream
- 1/4 cup Glace Cherries
- Line a mixing bowl with a calico pudding cloth (this gives the pudding that authentic pudding shape) then line that with cling wrap (I peice going one way another going the other like a +).
- Put the chocolate icecream in the fridge for 30 minutes to soften.
- Chop the oreo cookies roughly ( I removed most of the white centre but that is personal preference).
- Warm the fruit mince so the 'suet' warms and melts through the preserve.
- Scoop the icecream into a mixing bowl. Add the cookies, fruit mince and almonds if using and combine well (try not to let the icecream melt too much).
- Spoon this mixture onto the cling wrap and pull up the glad wrap then the pudding cloth and tie string around the cloth (or just wrap with cling wrap), leave it in the bowl to keep the shape) and put in the freezer and refreeze until very firm.
- Once the chocolate pudding has refrozen. Chop up the glace cherries into a small mixing bowl and soften the vanilla icecream.
- Line a mixing bowl (preferably the same one you moulded the chocolate pudding in) with cling wrap. Combine the cherries and vanilla icecream and put onto the glad wrap and push the icecream around the base and up the sides a little in an uneven fasion (this represents custard that has been poured over the pudding) then carefully unwrap the chocolate pudding and place onto the vanilla iceream and re wrap in the new cling wrap (and pudding cloth if you like) to re freeze.
- To serve unwrap the pudding from the cling wrap and upturn (like you would a steamed pudding) onto a serving plate and cut with a sharp knife that has been warmed under hot water.
- Christmas Icecream
- Line a large loaf tin with cling wrap.
- Mix the vanilla icecream and cherries as above and spoon into the bottom of the tin and level out.
- Mix the chocolate icecream as above and spoon on top of vanilla icream and level out cover with cling wrap and refreeze. Serve as Above.
NotesI made a Chocolate Ice-cream pudding this year as Christmas tends to be hot and I didn't feel like making the traditional steamed pudding. There are loads of variations of these around but this is my version and it tasted great!
It is best made 2-4 weeks before hand so the cookies can soften and it also needs to be made in a couple of stages... BUT I think it was worth the effort!!!
I have given the option of added toasted almonds to the pudding. BUT I did not use them as I was preparing this dish for a person with a nut allergy.