Iced berry pud

Recipe uploaded by

Angela Nilsen

3 ratings

Recipe by Angela Nilsen

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1. 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.
2. 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.
3. 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).
4. 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.

To make the decorations

Lay the grapes and bay leaves on kitchen paper on a small tray. Lightly beat 1 egg white, then brush all over the grapes and leaves. Roll or sprinkle with caster sugar to cover, then leave to dry. Store in an airtight container for up to 2 days.

Per serving for eight

385 kcalories, protein 3g, carbohydrate 44g, fat 20 g, saturated fat 13g, fibre 1g, salt 0.17 g

Latest comments and suggestions

• Jennie

  20 December 2007

  Jennie rated and commented on this recipe

  

  Looks totally yummy and an ideal alternative to normal christmas pudding. It will certainly remain a family favourite and could even make a reappearance in the summer with a few modifications.

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• Jennie

  20 December 2007

  Jennie commented on this recipe

  No major changes at all, just a little orange zest. It will be served on Christmas day, as some of the family do not enjoy normal christmas pudding.

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• tuffit

  08 January 2008

  tuffit rated and commented on this recipe

  

  I made this over Christmas. It is pretty sweet, but we really enjoyed it So easy for an ice cream style pud.

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• troli

  09 February 2008

  troli rated and commented on this recipe

  

  I made this over Christmas, using a loaf tin as the mould. I served it with a warm boozy cranberry sauce. It looked stunning and was a lovely alternative to the usual Christmas desserts. This is one of those freezer-standbys which will be well-received at any time of the year, and it is sooooooo easy to make.

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Ingredients

• 284ml carton double cream
• 500g carton good-quality ready made custard
• 100g golden caster sugar
• 100ml/3½ fl oz dark rum , plus 1 tbsp extra
• 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
• sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 20 30 mins

Freeze ahead

Ingredients

• 284ml carton double cream
• 500g carton good-quality ready made custard
• 100g golden caster sugar
• 100ml/3½ fl oz dark rum , plus 1 tbsp extra
• 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
• sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate

Per serving for eight

385 kcalories, protein 3g, carbohydrate 44g, fat 20 g, saturated fat 13g, fibre 1g, salt 0.17 g

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