Iced berry pud

Iced berry pud

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(5 ratings)

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Cooking time

Prep: 20 mins - 30 mins Plus 2½ hrs chilling and overnight freezing

Skill level

Easy

Servings

Serves 6 - 8

This 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

  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.

Recipe from Good Food magazine, December 2002

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Comments

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tibbo_im's picture
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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.

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

jenniewren2007's picture
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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.

jenniewren2007's picture
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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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