Iced Christmas-pudding mousse

Iced Christmas-pudding mousse

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 20 mins - 25 mins Plus freezing time


Serves 6
Gary Rhodes' recipe is a great way to use up leftover Christmas pud - whilst adding a special twist

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal576
  • fat27g
  • saturates14g
  • carbs85g
  • sugars61g
  • fibre2g
  • protein6g
  • salt0.45g
Save to My Good Food
Please sign in or register to save recipes.


    For the pudding

    • 450g Christmas pudding, roughly chopped into small pieces
    • 500g carton ready-made custard
    • 142ml carton double cream
    • 25g caster or icing sugar

    For the orange sauce

    • 4-6 tangerines or satsumas, peeled
    • 300ml orange juice
    • a splash or two of Grand Marnier or Cointreau (optional)
    • 100g caster sugar

    To serve

    • holly sprigs, and icing sugar for dusting


    1. To make the pudding, quickly blitz together the chopped pudding and custard in a food processor. Whip the cream and sugar to soft peaks and stir into the flavoured custard. Pour the mix into a 1.2 litre/2 pint pudding basin, then cover and freeze overnight or for several hours. (The pudding can be frozen for up to 1 month.)

    2. For the sauce, cut away the pith and peel from the tangerines or satsumas with a sharp knife, then cut either side of the membranes to release the segments. Bring the orange juice and caster sugar up to a boil, stirring occasionally, until the sugar is dissolved. Then boil hard for 20-25 mins, until reduced by about half to a thick syrupy consistency (like golden syrup). Watch it carefully so it doesn’t boil over, lowering the heat if necessary. Leave to cool, finishing with a splash or two of your chosen liqueur, if using. Can be kept chilled for 3-4 days.

    3. To serve the dessert, transfer it to the fridge 30 mins before serving, then dip the basin into hot water and turn the pudding out onto a chilled plate. Arrange some of the fruit segments around the base of the pudding, and some on top. Drizzle with some of the syrup and serve the rest separately. Finish the decoration with holly leaves and a dusting of icing sugar.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (6)

    sharalou's picture

    Nice for something different using leftover Xmas pud but a little too sweet for me.

    chilton's picture

    Just served this to friends and it was well received. The pudding part was great, doing the tangerines was a bit of a pain may try satsumas next time.

    apalgal's picture

    I've just made this, ready to freeze and it doesn't look as yellow as the picture. More of an orangy, brown. Do you think I've done something wrong?

    walneylass's picture

    Horrendously sweet, laid on the dessert table on Christmas day, although it looked impressive but far to sweet for any of the 10 guest. it went straight into the bin after 1 slice.

    aldasheehan's picture

    fantascic! Very, very easy!

    lingard's picture

    Have done this every year since published and it is delicious (and very easy!!!)

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…