Christmas Ice Cream Pudding
Ingredients
- 1L Bulla Creamy Classics Real Ice Cream Vanilla
- 200g cooked Christmas pudding, crumbled
- 2 Tbsp rum or brandy
- 75g maraschino cherries, drained
- 50g unsalted pistachio nuts, chopped
- 50g raisins
TOPPINGS
- chocolate shell topping, e.g. Ice Magic
- raspberries
Cooking Directions
- Line a pudding basin or loaf tin with cling film.
- Remove the Bulla Creamy Classics Real Ice Cream Vanilla from the freezer and leave to soften for 15 minutes. Turn into a bowl and break up with a fork – it should be softened but not completely melted.
- Add the remaining ingredients and mix quickly together.
- Spoon into the lined tin and freeze until firm (4 hours+).
- Turn out and decorate with chocolate shell topping and raspberries. Serve immediately.