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Christmas pudding log

Add your favourite liqueur to give an extra special twist to this grown–up ice cream.

Ingredients

  • 300ml whipping cream
  • 425g can custard
  • 100ml Baileys liqueur (or your favourite liqueur)
  • 200g leftover cold Christmas pudding
  • 1 tbsp clear honey
  • 75g plain chocolate

  • To decorate
  • Icing sugar for dusting

Method

  1. Pour the whipping cream into a mixing bowl and whisk until it forms soft peaks. Fold in the custard and half the liqueur.
  2. Crumble the Christmas pudding into the bowl and fold in.
  3. Line a swiss roll tin with a sheet of non-stick baking parchment and spread the mixture into it. Freeze for 1 hour 30 minutes, so it begins to firm up.
  4. While it is freezing, in a small pan melt together the remaining liqueur, honey and chocolate. Allow to cool but not stiffen up.
  5. Remove the swiss roll tin from the freezer and spread the cooled chocolate mixture over the top of the ice cream. Using the parchment as a guide, roll up the ice cream like a swiss roll, enclosing the chocolate filling but not the paper. Return to the freezer for at least 6 hours, or overnight, until firm.
  6. To serve, remove from the freezer onto a serving plate and dust with icing sugar.

Goes well with...

Torres Floralis Moscatel d'Oro

Torres Floralis Moscatel d'Oro

"Very sweet & luscious dessert wine with glorious flavours of walnuts & marmalade"

Perfect with..."Perfect with chocolate or cream desserts & rich steamed fruit puddings"

Grape:
Muscat
Country:
Spain
Price:
£7 - £10
Region:
N/A
Winner 2011 'What Food What Wine' Award - (Matched with Rich Chocolate Mousse)
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8 Serves 8 people
475 Preparation time of 475 mins
5 Cooktime for 5 mins
368
Calories
18%
25.2g
Sugar
28%
23.8g
Fat
34%
12.3g
Saturate
62%
0.3g
Salt
5%
of your Guideline Daily Amount (GDA)

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