Festive recipe: how to make ice cream pudding

Updated: 03 Jan 2013
Share this news?...Click box   Bookmark and Share
Read more on ice cream pudding    holiday recipe  
ice cream
Ice cream pudding

1 x 450g (1lb) jar vegetarian suet-free mincemeat
3tbsp rum
4 eggs
300ml (½pt) double cream
100g (3½oz) caster sugar
Mix the mincemeat and rum together. Separate the eggs. Place the yolks in a small bowl and mix until well blended. Whisk the cream until it forms soft peaks. Using an electric mixer, whisk the egg whites on a fast speed until stiff, then gradually add the sugar a teaspoonful at a time, still on fast speed. You may need to scrape down the sides of the bowl from time to time. Fold the egg yolks and cream into the meringue, followed by the rum and mincemeat. Turn the ice cream mixture into a 2ltr (3½pt) pudding basin, cover and freeze overnight. To turn the pudding out, dip the basin in very hot water for a few moments and turn upside down onto a serving plate – just as you would with a jelly.
* This pudding contains raw eggs so is not suitable for pregnant women, the very young or elderly.
Editorial Message
This site contains materials from other clearly stated media sources for the purpose of discussion stimulation and content enrichment among our members only. whatsonsanya.com does not necessarily endorse their views or the accuracy of their content. For copyright infringement issues please contact editor@whatsonsanya.com
Share this news?...Click box   Bookmark and Share
Comments Area ( Total Comments: 0 )