Whether you’re a lover of Christmas Pudding or not, you won’t be able to resist this delicious Christmas Pudding Icecream… and The Otway Kitchen mini Christmas pudding is the perfect size and flavour for this recipe!
Ingredients
4 large egg yolks
100g caster sugar
175g leftover Christmas pudding - ideally The Otway Kitchen Mini Pud!
2-3 tbsp brandy
300ml Bulla double cream - another Australian business who calls the Otway’s home!
Method
Step One
Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.
Step Two
In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set.
Step Three
Divide and share…. or if you keep it all for yourself… #nojudgement!
We adapted this recipe and image from BBC Good Food.