Christmas Pudding Ice Cream Bomb

  • For the ice cream... 100g Whitworths Little Jewel Cranberries 65g Whitworths Juice Locked Raisins
  • 65g Whitworths Juice Locked Raisins
  • 55g Whitworths Sunshine Sultanas
  • 55g Whitworths Zante Mini Currants
  • 25g Whitworths Chopped Brazils
  • 450ml whipping cream
  • 40ml rum, orange liqueur or Amaretto
  • 35g mixed peel
  • 50g icing sugar
  • For the hot fudge sauce... 125g Whitworths Chopped Sayer Dates
  • 218g small can sweetened condensed milk
  • 200g small can evaporated milk
  • 50g butter
  • 125g granulated sugar
  • 2 drops vanilla essence

Ready… Steady… Bake…

  • For the ice cream... the night before you want to make your pud, mix the raisins, sultanas, currants, mixed peel and your alcholic tipple into a bowl then leave overnight to soak.
  • Line a 1 pint pudding basin with cling film.
  • Whip the cream together with the icing sugar until it just holds its shape.
  • Fold in the soaked fruit mix, cranberries and brazil nuts then pour into your lined pudding basin.
  • Freeze until firm.
  • For the hot fudge sauce... place the cans of milk, butter and sugar into a pan then heat slowly, stirring continuously until the sugar has dissolved.
  • Bring to the boil and heat gently, stirring constantly for about 5 minutes or until the suace is thick and golden in colour.
  • Remove from the heat, beat well then stir in the dates and vanilla essence.
  • Serve warm (rather than hot!) poured over your ice cream bomb.
Print recipe
  • 20 mins plus overnight soaking and freezing
  • Makes