This recipe for Ice Cream Christmas Pudding, adapted from From Brenda’s Kitchen by Brenda Costigan, makes a delicious alternative to the traditional pudding.
Makes approx. 1.4 litres
1 x 220–350 g jar of good-quality mincemeat
2 or 3 tablespoons whiskey or orange juice
2 x 1 litre blocks/containers vanilla ice cream
Empty the mincemeat into a saucepan with the whiskey or orange juice. Cook gently over a moderate heat, stirring until the suet dissolves. Remove the pan from the heat and allow the mixture to get cold.
Remove the ice cream from the freezer and allow it to soften just enough to mix it and stir in the cold mincemeat. Put it into a 1 3/4 litre (3 pint) pudding bowl or, failing that, a plastic container and immediately put it back into the freezer.
Freeze for at least 3 hours. To serve, take it out of the freezer and allow it to soften slightly in the fridge.
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