Individual Christmas Pudding Ice-Cream

Ice-cream at the end of a rich Christmas meal makes a refreshing change and the ingredients in the traditional Christmas pudding make a scrumptious and colourful ice-cream. In this recipe I use dariole mould which make excellent moulds for individual puddings, if you wish you can use a regular pudding bowl and serve a whole Christmas pudding ice-cream at the table.

Portions: 8 individual Christmas puddings or 1 single pudding

Preparation: 15 minutes (soak the fruit the night before)

Cooking: 4-8 hours



  • 100g sultanas
  • 100g currants
  • 100g red cherries
  • 50g candied peel
  • 60g blanched almonds, roughly chopped
  • 3 tbsp brandy


  • 4 eggs, separated
  • 150g caster sugar
  • 600ml double cream
  • 2 tsp coffee essence

To Serve

  • 50g raisins soaked for 1-2 hours in 1 tbsp brandy
  • 8 pieces of holly


  1. Fruit: Soak the sultanas and raisins in the brandy overnight or for at least a couple of hours. Then stir in the red cherries, candied peel and blanched almonds.
  2. Ice-Cream: Whisk the egg yolks and sugar together until creamy. Whisk the double cream or whipping cream in a bowl with the coffee essence until whipped. Stir the cream into the egg yolks and sugar until well distributed. In a clean separate bowl whisk the egg whites until stiff. Carefully fold the egg whites in with the cream eggs, retaining the egg whites volume. Finally fold in the fruit mixture so that it is well distributed.
  3. To Freeze: Pour the mixture into 8 dariole moulds or 1 pudding container, cover them well with cling film and freeze for at least 4 hours until set.
  4. To Serve: Remove the ice-cream from the freezer and dip them in hot water and turn them out onto individual plates. Sprinkle over brandy soaked raisins and garnish with a piece of holly. Serve