• 10servings
  • 60minutes

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Nutrition Info . . .

VitaminsB12, E
MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup (75g) Craisins (dried cranberries)

  2. 1/2 cup (115g) chopped glace pineapple

  3. 1/4 cup (60ml) brandy

  4. 2 litres vanilla ice-cream

  5. 2 cups (280g) Vienna almonds (sugar coated), chopped coarsely

  6. fresh cherries to decorate, optional

  7. 360g white chocolate, melted

  8. icing sugar for dusting

Instructions Jump to Ingredients ↑

  1. Line a 1.75 Litre (7 cup) pudding basin with plastic wrap, extending the plastic about 5cm over the edge of the basin. Combine the fruit and brandy in a bowl; stand 30 minutes.

  2. Place the softened ice-cream, fruit mixture and almonds in a large bowl, stir until combined. Spread the ice-cream mixture into the prepared pudding basin. Cover with foil and freeze overnight. Place the cherries on a baking paper-lined oven tray; freeze until firm.

  3. Turn the ice-cream pudding onto a tray, remove the plastic wrap and return to the freezer.

  4. Cut a piece of paper into a 38cm circle to use as a guide. Cover the paper with a large sheet of plastic wrap.

  5. Spread the chocolate over the plastic wrap.

  6. Remove the pudding from the freezer, quickly drape plastic, chocolate-side down, over the pudding.

  7. Quickly smooth the pudding with hands. Freeze for a few minutes or until firm.

  8. Gently peel away plastic and use large egg slides to transfer the pudding to a serving plate. Decorate with frozen cherries, if desired. Dust with sifted icing sugar.

  9. Suitable to freeze.

  10. Chocolate suitable to microwave.


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