Christmas pudding ice cream

Christmas pudding ice cream

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(1 ratings)

Prep: 15 mins plus freezing


Serves 10
Use up leftover Christmas pudding in this tasty frozen treat from BBC Good Food reader Jo Langley

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal288
  • fat20g
  • saturates12g
  • carbs21g
  • sugars19g
  • fibre0g
  • protein4g
  • salt0.2g
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  • 4 large egg yolks
  • 100g caster sugar
  • 175g leftover Christmas pudding
  • 2-3 tbsp brandy or orange liquer



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 300ml pot double cream


  1. Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.

  2. In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Sheila B
14th Jan, 2015
Would this work in an ice-cream maker?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.