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Iced berry pud

Ingredients

  1. Step 1 284ml carton double cream
  2. Step 2 500g carton good-quality ready made custard
  3. Step 3 100g golden caster sugar
  4. Step 4 100ml/3½ fl oz dark rum , plus 1 tbsp extra
  5. Step 5 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
  6. Step 6 sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate
Iced berry pud
Calories: 385 Carbohydrate: 44 g Protein: 3 g Fat: 20 g
Cook time: 180 minutes Prep time: 30 minutes Total time: 210 minutes Servings: 8

TAGS

Dessert British Josh Eagleton 400 kcal or less 6 serving Angela Nilsen Berry Berry Christma Christmas-kitchen Custard Dark rum Double cream Easy christmas pudding Ice cream Ice cream pudding Iced berry Iced berry pud Over an hour Pudding Winter Xmas pudding

Directions

  1. Step 1 Whip the cream in a big bowl so it is softly whipped, then stir in the custard. Put this in the freezer for about an hour and a half, until it is starting to freeze around the edges.
  2. Step 2 Meanwhile, put the sugar in a pan with 100ml/31⁄2fl oz rum. Heat slowly until the sugar has dissolved, tip in the fruits, and simmer gently for one minute to plump up the fruit. Pour everything into a wide bowl (so it cools as quickly as possible), and leave until cold (about an hour). Add the extra tablespoon of rum for a bit more kick.
  3. Step 3 Stir the cream and custard with a balloon whisk to break it all up, then stir in the cooled fruit. Pour the mixture into a 1.2 litre/ 2 pint pudding basin, cover and freeze overnight until firm (or for up to 1 month).
  4. Step 4 To serve, dip the basin quickly into boiling water to loosen the pudding, go round the sides with a round-bladed knife, then turn the pudding out onto a serving plate. Decorate with clusters of frosted bay leaves and grapes (see 'how to make the decorations') around the base.