Chocolate Ice-Cream Christmas Pudding

To be totally honest I've never really liked Xmas pudding, which is the main reason that I've never even bothered to try and make it vegan. In Australia Xmas is so damn hot (although probably not this year, damn climate change) that boiled fruit cake is really not the most appropriate of desserts - the solution is Chocolate Ice-Cream Christmas Pudding! Not only is it much tastier but it is also a LOT quicker and easier to make. So think outside the box this year and surprise your family with this rich and chocolatey Xmas treat. 

Initially my plan was to do the whole thing and make the ice-cream myself but then I thought 'hey! Xmas is stressful enough so nobody wants to be making freaking ice cream, right?' - so this is the quickie version with store bought ice cream, but I promise that soon I will post an ice cream pudding recipe with home made ice cream (I'm thinking Passion fruit, Mango and Vanilla Bean Ice-cream Pudding - what do you think?). But back to the point in hand:

Ingredients

300g mixed dried fruit (raisins, currants, sultanas, mixed peel, cherries)

100g glacé cherries (I used red but go red and green if you want to be festive)

2 tbsp brandy

1 tsp orange zest

1/2 tsp cinnamon

1/4 tsp nutmeg 

1.5L vegan chocolate ice cream

100g dark vegan chocolate

3 tbsp soy milk

2 tsp maple syrup

Slivered almonds, to garnish

To Make:

1. Chop the mixed fruit up into smaller pieces and place in a bowl. Add the brandy, glacé cherries, orange zest and spices and leave to soak for at least an hour (you can leave it over night if you like).

2. Line a small-medium pudding bowl with plastic cling wrap (my pudding bowl was abut 21cm diameter and 11cm tall - only makes a smallish pudding but you won't need more because it is very rich).

3. Take the ice cream out of the fridge and leave for about 5 minutes to soften a bit (but not too melty).

4. Mix the chocolate ice cream into the fruit mix, mixing very thoroughly.

5. Pour into the plastic lined pudding bowl and put in the freezer to set overnight. You can also make this several days in advance (saves you doing all your cooking on Xmas eve!). 

6. When ready to serve, heat the soy milk in a small saucepan until hot but not simmering or boiling. Remove from heat and add the broken up dark chocolate and the maple syrup. Stir continuously as the chocolate melts and you should end up with a lovely glossy ganache (the ganache topping is optional but it does make the final product look more impressive).

7. Just before serving remove the pudding from the freezer and turn out onto a flat serving plate (the plastic wrap should make this nice and easy). 

8. Drizzle the ganache down the sides and sprinkle with slivered almonds. Serve immediately!

Should serve about 13-15 people.

More great Xmas ideas?

Try our Edible Christmas Gifts Specials:

Strawberry and Rhubarb Jam

Super-gingery Gingerbread People Biscuits

Spiced Christmas Shortbread

Or try our Mulled Spiced Cider - because Christmas is a time for spices!

This post is part of the Festive Favourites Sweet Adventures Blog Hop hosted by 84th & 3rd.

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