Iced berry pud

Iced berry pud

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(7 ratings)

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


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

  • Freeze ahead

Nutrition: per serving for eight

  • kcal385
  • fat20g
  • saturates13g
  • carbs44g
  • sugars19g
  • fibre1g
  • protein3g
  • salt0.17g
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  • 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


  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.

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Comments, questions and tips

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Tracey Astell's picture
Tracey Astell
30th Nov, 2018
Such an easy and wonderfully impressive recipe. It's been made several times. I just chuck a few glace cherry halves over it if I've no time to make the decorations. I find it only needs an hour in the freezer before I whisk it up again. It also works well in the summer with Bacardi and summer fruits (cherries, blueberries, pineapple, mango etc).
9th Feb, 2008
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.
8th Jan, 2008
I made this over Christmas. It is pretty sweet, but we really enjoyed it So easy for an ice cream style pud.
20th Dec, 2007
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.
20th Dec, 2007
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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