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Frozen Xmas Puds

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Ditch your traditional Christmas pudding this year and try this delicious alternative instead. For a real no-fuss version, let a couple of tubs of good quality organic vanilla ice cream soften slightly, then tip one-and-a-half tubs into a bowl with the soaked fruit. Mix together before the ice cream melts, then spoon into moulds and cover and freeze, as below.

• 14oz mixed no-soak dried fruit, such as apricots, cranberries, sultanas and prunes
• 100ml brandy, Grand Marnier, Cointreau or Baileys
• 4 egg yolks
• 4tbsp golden syrup
• 15fl oz double cream

Serves 6
1) Mix together the dried fruit and alcohol and leave to steep overnight.
2) Whisk the egg yolks until thick and creamy, then fold in the golden syrup.
3) Whip the cream until it just holds its shape, then fold into the egg mixture with the fruit and any remaining liquid.
4) Pour into a shallow container and freeze for 3 hours or until it begins to set around the edges.
5) Meanwhile, line six individual pudding moulds with non-stick baking parchment.
6) Stir the semi-frozen mixture and spoon it quickly (before it thaws) into the prepared moulds. Cover and freeze overnight until solid.
7) To serve, dip the moulds briefly into a bowl of warm water then turn the puddings out onto individual plates. Decorate with a festive sprig of holly or a bay leaf.
8) Serve plain with ginger snaps or make a sauce by pushing a few raspberries through a sieve, sweetening to taste with icing sugar and drizzling over the puddings.

Words by Janet Smith. Photograph by James Murphy, Tuesday 20 December 2005

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