A great South African alternative to traditional Christmas Pudding, especially in our summer weather! Bring Christmas home under the African sky.
Prep time 20 minutes
Serves 12
Ingredients
Directions
Ingredients
1 litre chocolate ice cream
1 litre vanilla ice cream
100 g glace cherries, chopped
100 g glace Festive fruit cake mix
100 g hazelnuts, chopped
100 g dark chocolate, grated
50 ml brandy (optional)
50 ml orange liqueur (optional)
1 packet boudoir biscuits
Directions
Allow chocolate ice cream to soften out of freezer till spreadable. Spray dome-shaped mould (1 litre) with non stick spray.
Line the inside of the mould with 2 cm of chocolate ice cream and put in freezer to harden.
In a mixing bowl, combine the glace cherries, fruit cake mix, nuts, chocolate, brandy and liqueur (if using) with softened vanilla ice cream and mix well.
Remove mould from freezer when chocolate ice cream is hard and turn vanilla mixture into mould.
Dip the biscuits in a little bit of milk and place evenly on top of vanilla ice cream to form a base for the pudding.
Place in freezer to firm.
To serve, turn mould upside down on serving dish and cover with a hot cloth to loosen the ice cream. Remove and decorate with almond praline.
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