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  • 1 litre good quality full cream vanilla ice cream

  • 200g (7oz) cooked christmas pudding, crumbled

  • 2 tbsp rum or brandy

  • 75g (2.5oz) maraschino cherries, drained

  • 50g (2oz) unsalted pistachio nuts, chopped

  • edible silver balls to decorate


  • 1.

    Line a pudding basin or loaf tin with cling film.

  • 2.

    Remove the ice cream from the freezer and leave to soften for 15 minutes.

  • 3.

    Turn into a bowl and break up with a fork.

  • 4.

    It should be softened but not completely melted.

  • 5.

    Add the remaining ingredients and mix quickly together.

  • 6.

    Pack into the lined tin and freeze until firm.

  • 7.

    Turn out and decorate with silver balls.

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