Iced berry pud
By Angela Nilsen
Cooking time
Prep: 20 mins - 30 mins Plus 2½ hrs chilling and overnight freezingSkill level
EasyServings
Serves 6 - 8This pudding is so simple, you almost feel you've cheated - it looks like a Christmas pud but is altogether different
Nutrition and extra info
Additional info
- Freeze ahead
Nutrition info
Nutrition per serving for eight
- kcalories
- 385
- protein
- 3g
- carbs
- 44g
- fat
- 20g
- saturates
- 13g
- fibre
- 1g
- sugar
- 19g
- salt
- 0.17g
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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Method
- 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.
Recipe from Good Food magazine, December 2002
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Comments
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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.