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Luke Mangan

Ice Cream Plum Pudding

Ingredients

  • 1½ litre good-quality vanilla ice cream
  • 1 – 500g good-quality plum pudding
  • ¼ cup glace cherries, roughly chopped
  • ¼ cup sultanas
  • ¼ cup de-hydrated raspberries
  • ¼ cup chopped dates
  • ¼ cup slithered roasted almonds
  • 30mls (2 tbsp) baileys irish cream liqueur
  • 30mls (2 tbsp) cointreau
  • 150gr (2/3 cup) dark chocolate pieces
  • 45mls water
  • Whipped cream
  • Mixed fresh berries for garnish
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Method

  1. Remove the pudding and chop up into small pieces.
  2. Tip the ice cream into a large bowl and chop coarsely with a spoon.
  3. Add the pudding and dried fruits and nuts to the ice cream, then add the liqueurs, mix gently until combined, but don’t over-mix
  4. Spoon the mixture into eight moulds (¾ cup/180ml capacity). Or 1 large 2 litre, stainless steel bowl.
  5. Cover and freeze overnight or until firm.

Make a chocolate sauce

  1. Gently melt the chocolate with the water, over a double boiler.
  2. To serve dip the pudding bowl/s into warm water to loosen the edge
  3. Place pudding on plate
  4. Serve with a dollop of whipped cream, and nixed fresh berries on the side
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