NZ Woman's Weekly

Christmas ice cream pudding

  • Total time

    5+ hours
  • Servings

  • Courses

  • Occasion


Ready in 5 hours plus freezing time, serves 6.

  • 1/3 cup currants
  • 1/2 cup sultanas
  • 1/2 cup glazed cherries, chopped
  • 3 tbsp brandy
  • 4 egg yolks
  • 1/2 cup caster sugar
  • 1 3/4 cup thickened cream
  • 1 1/2 cup Greek yoghurt
  • 6 tbsp frozen cranberries
  • 1 tbsp caster sugar
  • Icing sugar to decorate

1. Place fruit (except for the cranberries) in a bowl with brandy, cover and set aside for 4 hours.

2. In a large bowl whisk egg yolks with sugar until thick and pale. In a saucepan heat cream, but remove it from the heat just before it boils. Add to egg mixture. Mix well.

3. Pour mixture into a clean saucepan and heat until thick. Set aside. Cool completely then add fruit.

4. Stir well then pour into a bowl, cover and freeze for 6 hours. Remove from freezer and beat mixture.

5. Pour into six 1 cup dariole moulds or 1 large pudding bowl. Return to freezer for 6 hours.

6. Turn onto serving plates and top with sugared cranberries. Dust with icing sugar.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author

2 Responses to “Christmas ice cream pudding”

  1. Rosalene Dec 17 2012, 7:56pm

    What do you do with the Greek Yoghurt???

  2. katikati Dec 17 2012, 8:00am

    There’s a couple of things wrong here.
    If you beat the mixture after you add the fruit, the fruit breaks up into small pieces so it won’t look like your picture and will taste different too.
    You include yoghurt in list of ingredients but don’t reveal when it is to be added.
    Have you really made this dish? .

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