Prue Leith’s Simple Leftover Christmas Cake Ice Cream Recipe

Nice British Bake Off choose and chef Prue Leith mentioned: “Not many kids like Christmas pudding, however I’ve by no means met one who did not like ice cream. About 40 years in the past I began utilizing leftover Christmas cake or a chunk of Christmas pudding in a Christmas dessert consisting primarily of vanilla ice cream.

“Now everyone seems to be ready for this model of the Christmas pud. Some years the ice cream is flavored with leftovers, generally I simply purchase a jar of floor meat and use that.

“Typically it’s crumbled tartlets. However the primary factor is to get sufficient of that Christmas taste – so style as you combine and add a bit of powdered cinnamon, cloves, nutmeg and ginger, if mandatory.

Christmas cake ice cream

Substances:
(For 8 individuals)

1 L/35 fl oz store-bought vanilla ice cream
About 350g leftover Christmas cake, pudding or tartlets, roughly crumbled
3 tablespoons of brandy

Methodology:

1. In a big chilled mixing bowl, mix the softened ice with the crumbled leftovers and brandy. Watch out to not overmix – you need to see good massive chunks of Christmas pudding, or no matter, in all places.

2. Line a big plastic pudding bowl or giant loaf pan with cling movie, ensuring to go away sufficient overhang to utterly envelop the contents. Switch the combination to the container, then cowl the highest and freeze the “pudding” for at the least six hours.

3. When able to serve, unwrap the frozen pudding or bread and end up to serve in slices or take away from the pan.

Ideas for fulfillment: Earlier than you start, cool the cake or pud you need to incorporate, in addition to the massive bowl you’ll combine it in and the small container you’ll freeze it in. Line the small bowl or mildew with cling movie that can assist you unmold the ice cream later.

Use a spoonful of ice cream so you may combine with out having to soften the ice cream first. It is higher to have chunks of plain ice cream than to push all of the air out of the combination and find yourself with a really onerous frozen dessert.

You need the outcome to be two thirds plain vanilla ice cream and one third added pudding/cake/mince pies.

Life’s Too Quick to Stuff a Mushroom by Prue Leith is printed in hardback by Carnival. Accessible now