- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 6 - 8
Nutrition facts (per portion)
- Calories: 385
- Fat Content: 20g
- Saturated Fat Content: 13g
- Carbohydrate Content: 44g
- Sugar Content: 19g
- Fiber Content: 1g
- Protein Content: 3g
- Sodium Content: 0.17g
Iced berry pud
- double-cream - 284ml carton double cream
- custard - 500g carton good-quality ready made custard
- golden-caster-sugar - 100g golden caster sugar
- dark-rum - 100ml/3 1/2 fl oz dark rum, plus 1 tbsp extra
- berry - 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
- bay-leaf - sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate
- Whip the cream in a big bowl so it is softly whipped, then stir in the custard. Put this in the freezer for about an hour and a half, until it is starting to freeze around the edges.
- Meanwhile, put the sugar in a pan with 100ml/31/2fl oz rum. Heat slowly until the sugar has dissolved, tip in the fruits, and simmer gently for one minute to plump up the fruit. Pour everything into a wide bowl (so it cools as quickly as possible), and leave until cold (about an hour). Add the extra tablespoon of rum for a bit more kick.
- Stir the cream and custard with a balloon whisk to break it all up, then stir in the cooled fruit. Pour the mixture into a 1.2 litre/ 2 pint pudding basin, cover and freeze overnight until firm (or for up to 1 month).
- To serve, dip the basin quickly into boiling water to loosen the pudding, go round the sides with a round-bladed knife, then turn the pudding out onto a serving plate. Decorate with clusters of frosted bay leaves and grapes (see 'how to make the decorations') around the base.
Christmas pudding recipe for 6 – 8 people, takes only 20 mins; recipe has double cream, custard, golden caster sugar, dark rum, berry and bay leaf.Add to Favourites