serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Christmas Dessert
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
Christmas mincemeat (makes 1.75 kg)
- 500 g new season's crisp eating apples (pink lady, Granny Smith or your favourite variety)
- 250 g seedless raisins
- 350 g currants
- 150 g mixed peel
- 400 g dark brown sugar
- ½ tsp freshly grated nutmeg
- ½ tsp ground cloves
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp salt
- 60 ml brandy, or more to taste
Iced Christmas pudding
- 1 cup Christmas mincemeat
- 3 cups softened vanilla ice cream
- 250 ml (1 cup) pure cream, lightly whipped
- 2 cups fresh mixed berries, to serve
You will need to begin this recipe at least 2 weeks ahead.
Freezing time: overnight
Marinating time: 2 weeks
Instructions
- For the mincemeat, peel the apples and cut into thinnish slices. Simmer in a minimum of water, stirring regularly, until quite soft, about 15 minutes. Cover and leave overnight.
- Mix all the remaining mincemeat ingredients with the cooked apple, then transfer to a clean container with a lid and seal to exclude all the air. Leave for a few weeks to mature and mellow. It stores well for up to 1 year. (It probably lasts for several years, but I have never kept it that long!)
- For the iced Christmas pudding, line a 1 litre hemisphere cake pan (bombe mould) with plastic wrap (tip; warming the outside of the mould helps you smooth out any wrinkles and allows the cling film to stick). Fold 1 cup of the Christmas mincemeat through the softened vanilla ice-cream to ribbon the mincemeat throughout. A spatula, fork or whisk will work well. Pack the ice cream down into the plastic-lined mould, cover and freeze until firm.
- To serve, turn out the pudding and dollop a few large spoonfuls of lightly whipped cream over the top and let the cream trickle down the sides like an avalanche of snow. It will quickly freeze.
- Return the pudding 'bombe' to the freezer for a few minutes before cutting and serving with berries.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Christmas Dessert
