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Boxing day is traditionally the holiday where workers would receive gifts called a “Christmas Box” from their employers. However for me, it means eating all the yummy leftovers which generally taste better the next day! I have demolished the remains of the turkey and ham. Im now fighting with my mother over the last slice of  nanna’s Ice Cream Pudding! 

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Ice Cream Pudding
My nanna's Ice Cream Pudding she makes every year for Christmas day 🙂
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2519 calories
258 g
590 g
156 g
32 g
96 g
1445 g
563 g
141 g
0 g
51 g
Nutrition Facts
Serving Size
1445g
Amount Per Serving
Calories 2519
Calories from Fat 1385
% Daily Value *
Total Fat 156g
240%
Saturated Fat 96g
480%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 44g
Cholesterol 590mg
197%
Sodium 563mg
23%
Total Carbohydrates 258g
86%
Dietary Fiber 12g
49%
Sugars 141g
Protein 32g
Vitamin A
156%
Vitamin C
604%
Calcium
93%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ice Cream Pudding
  1. 1 litre of vanilla ice cream (I used Peter's ice cream)
  2. 250ml thickened cream
  3. 375g mixed fruit (raisins, currents, sultanas, mixed peel etc)
  4. 1 cup orange juice
  5. 1 packet choc bits
  6. 1 packet slithered almonds, toasted
  7. 1 packet Glace cherries, cut in half (optional)
  8. 8 pieces of Turkish delight, roughly chopped
Raspberry Sauce
  1. 1 tin of raspberries
Instructions
  1. 1. Grease a lamington tin or deep mould (I used a tree tin) with butter and line with 1 layer of foil. Place two more layers of glad wrap on top of the foil, making sure there is enough wrapping hanging off the edges of the tin. This will make it easier to lift out of the tin when set.
  2. 2. Remove ice cream from freezer and allow to soften. Make sure it is not too runny nor too set.
  3. 3. In a medium saucepan, bring the orange juice and mixed fruit to a boil and cook for a few minutes until fruit has slightly softened. Take off heat and allow to cool.
  4. 4. In a large bowl, mix all the ingredients together. Make sure you work quickly so that the ice cream does not melt too much. You want all the ingredients to be well distributed throughout the ice cream so that it does not sink to the bottom when you place everything into the mould.
  5. 5. Pour the ice cream mixture into the prepared tin, wrap and allow to set in the freezer overnight.
  6. 6. To make the raspberry sauce, blend the whole tin of raspberries plus the juice together until mixture resembles a runny sauce/puree. You can adjust the consistency of the sauce to suit your preferences- If you want it more thick, drain 1/4 of the juice before blitzing it together.
  7. 7. Before serving, allow the ice cream pudding to thaw for at least 5-10 minutes at room temperature. Flip the pudding upside down onto a serving plate and lift off the mould. If the mould is too hard to remove, fill a sink with hot water just up to the sides of the mould and dip the mould in for a few seconds- it should just slide out.
  8. 8. Serve with raspberry sauce and enjoy! Merry Christmas!!
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calories
2519
fat
156g
protein
32g
carbs
258g
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Missemzyy http://www.missemzyy.com/
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 Missemzyy xox 

December 26, 2014
December 26, 2014

Missemzyy

3 Comments

  1. Reply

    Peter White

    December 26, 2014

    It would not be Christmas withouy nanna’s Ice Cream Pudding!

  2. Reply

    Choc Chip Uru

    January 2, 2015

    Mm I would love to make this ice cream pudding a tradition 😀
    Happy New Year!

    Cheers
    Choc Chip Uru

    • Reply

      emmalwhite860@msn.com

      January 4, 2015

      Thank you Uru and Happy New Year to you! I hope you are having a lovely break 🙂

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