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Iced Christmas Pudding

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60 g (2 oz) sultanas
60 g (2 oz) currants
60 g (2 oz) raisins
125 g (4 oz) chopped glacÚ cherries
60 g (2 oz) chopped mixed dried peel
30 g (1 oz) chopped glacÚ
Pineapple or stem ginger
60 ml (2fl oz) brandy
125 g (4 oz) flaked almonds
1 litre (32fl oz) vanilla ice-cream
155 ml (5fl oz) double cream
60 g (2 oz) chocolate chips
Sieved cocoa powder, chocolate
Holly leaves and marzipan berries, to decorate, see Cook's Tips


Serves: 12


1 Mix dried fruits with brandy. Cover with plastic wrap and leave for several hours.

2 Toast almonds under a grill, stirring frequently until golden. Soften ice-cream and place in a bowl with cream. Stir in fruits, almonds and chocolate chips.

3 Spoon into a 1.75 litre (3 pint) pudding basin and cover with freezer wrap. Freeze overnight.

4 Remove freezer wrap and immerse basin in hot water for 20 seconds. Unmould pudding onto a chilled serving plate and decorate.


To make chocolate leaves, wash and dry several holly leaves. Brush backs of leaves with melted chocolate and refrigerate, chocolate side up, on a baking sheet lined with non-stick baking paper.

When chocolate is set, carefully peel leaves off chocolate. The holly berries are made from balls of red marzipan. If you would like a dark pudding, simply use chocolate ice-cream in place of vanilla. Strawberry ice-cream would create a pretty pink pudding.

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