This is a light alternative to Christmas pudding that is still very festive.
ingredients
2 cups fresh or frozen cranberries
2/3 cup orange juice
finely grated rind of 1/2 orange
1/2 tsp allspice
4 tbsp raw sugar
for the outer layer
2 2/3, cups vanilla ice cream
2 tbsp chopped angelica
2 tbsp candied citrus rind
1 tbsp slivered almonds, toasted
method
1. Put the cranberries, orange juice, rind and spice in a pan and cook gently until the cranberries are soft. Add the sugar, then puree in a food processor until almost smooth, but still with some texture. Leave to cool.
2. Allow the vanilla ice cream to soften slightly then stir in the chopped angelica, mixed peel and almonds.
3. Pack the mixture into a 5 cup pudding mould and, using a metal spoon, hollow out the centre. Freeze the mould until firm to the touch. This will take at least 3 hours.
4. Fill the hollowed-out centre of the bombe with cranberry mixture, smooth over and freeze until firm. To serve, allow to soften slightly at room temperature, turn out and slice.
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