Christmas Ice Cream Pudding

Although the Australian Christmas can be less ‘Let it snow’ and more Merry & very, very Bright- it’s always fun to indulge in traditionally festive treats, with a little twist of course. This Christmas Ice Cream Plum Pudding combines a summer staple and a holiday classic perfectly. Recipe via Women’s Weekly.



300G Christmas pudding

300g pitted fresh or frozen cherries, coarsely chopped

1/4 cup (60ml) kirsch or brandy

600g good quality vanilla ice-cream, slightly softened

250g dark or milk chocolate, chopped

Icing sugar, maraschino or fresh cherries, to serve


1. Line a 1 litre (4-cup) pudding basin with a double layer of plastic wrap or a single layer of freezer film, extending plastic about 5cm over edge of basin.

2. Break pudding into small pieces in a large bowl. Add cherries and kirsch; toss lightly to combine.

3. Fold ice-cream through pudding mixture in a large bowl. Spoon mixture into prepared pudding basin, pressing down firmly. Smooth top and cover with plastic wrap then foil. Freeze overnight.

4. Place chocolate in a medium heatproof bowl and stir over a medium saucepan of simmering water until just melted. Cool slightly.

5. Turn pudding out onto a chilled serving plate. Pour melted chocolate over pudding. Dust with icing sugar, top with cherries and enjoy on a balmy December day!