Christmas Pudding Ice Cream

This entry is filed under Christmas Recipes.


Photo by Sarah Standing for Cotswold Essence Magazine

If you only try one new recipe over Christmas, make it this one. I came up with the idea last Christmas when I was looking for a lighter alternative to Christmas pudding. The glorious thing about it, apart from the taste – which is best described as Christmas in a bowl – is that as ice creams go, this one is very easy to make. In fact, it’s so unbelievably simple – it’s hardly a recipe at all.

Personally, I don’t go along with the theory that to create a good ice cream you have to make a custard base first – all that endless stirring and washing up is far too time consuming as far as I’m concerned and not my idea of fun, especially if the custard ends up ‘splitting’.

Besides, with this recipe it isn’t necessary. You get just as good results simply from using double cream. Another added bonus is you don’t need an ice cream maker either.

Serving Size: 6 portions – makes 1 litre
Preparation Time: 15 minutes
Effort Level: dead easy
Shelf Life: 3 months in freezer

150ml dark rum
150g mixed dried fruits
600ml double cream
100g icing sugar
1 orange
2 tsp (heaped) mixed spice

1 litre plastic container
Food mixer / electric whisk + mixing bowl
Lemon squeezer
Cling film
Shallow dish
Here’s What You Do:
Tip 150g dried mixed fruit into a ramekin and pour on 150ml dark rum. Cover with cling film and microwave on full power for 1 minute. Carefully peel off the cling film to release the steam and leave to cool.

Sift 100g icing sugar and 2 heaped tsp mixed spice into a mixing bowl. Pour on 600ml double cream and whip together until the cream forms into firm peaks but without being too stiff.

Finely grate the zest of 1 orange onto the whipped cream plus the juice, followed by the cooled, rum soaked mixed fruit. Fold the mixture in well with the spatula, then transfer the mixture to a shallow dish and place in the freezer.

Remove the mixture from the freezer 1½ hours later and beat well with a fork, breaking up any ice crystals that have formed and return to the freezer.

Repeat the process again 1½ hours later. Don’t worry if the cream has formed into small clumps, they will disappear during the final beating as the cream softens.
If you’re not planning to eat the ice cream the same day, transfer it to a container, either way, return the mixture to the freezer.

When you’re ready to serve, bring the ice cream up to room temperature for 15 minutes so it isn’t rock hard when you come to eat it. Then beat well with a fork once more making it creamily smooth and serve.

24 Responses to “Christmas Pudding Ice Cream”

  1. Neil says:

    Once I met a chef from Outer Mongolia. He spoke only seven words of English – “Uma’s Christmas Pudding Ice Cream Number One”!!
    Still alive and kookin!
    Compliments of the Season,

  2. Uma says:

    Its very popular and no one has ever commented on the uncooked spice. But if you prefer, add the spice at the fruit and rum stage. Either way it is delicious.

  3. Marcia says:

    I am glad to find this recipe as I don`t like lightly cooked eggs in food. I have one query— do you taste uncooked spice ? I wondered if it could be included during the microwaving of the fruit and rum.
    If you don`t tast he uncooked spice then it sounds a really nice recipe. Thankyou.Marcia.

  4. Neil says:

    Here’s my message for this year,
    To one and all it’s festive cheer;
    ‘Tis time for turkeys, much do goodin’,
    And Uma’s Ice Cream Christmas Puddin’!

    “God bless you every one”!

  5. Uma says:

    Yes Jo, I’m sure it can, but it really is such an easy and lazy recipe you don’t need to bother – and less washing up.

  6. Jo says:

    Looks great. Can this be made in an ice cream maker? Just to be extra lazy.
    Regards Jo

  7. Bethany Williams says:

    Eveyone loved your christmas pudding icecream and wanted seconds. So much so that I’m making it again on new years eve.
    Bethany Williams

  8. Uma says:

    Greetings to you too Neil from snowy Tetbury!
    I’m so glad you made the Xmas pudding ice cream again this year. Funnily enough I’ve demonstrated it several times during cooking classes on the run up to Christmas as it always goes down well. Consequently I should have a few containers ready to go in the freezer in time for the holidays, but guiltily admit to woofing down the entire contents with my other half while goggling the TV – But Hey! – If you can’t be bad at Christmas when can you…???

  9. Neil says:

    Hello Uma,
    Greetings from snowy Minchinhampton!
    After last year’s success I made your Christmas Pudding Ice Cream last week, with the intention of saving it in the freezer for Christmas Day. I bought all the ingredients for the mixture, including a bottle of rum.
    However, we have now drunk all the rum and eaten all the ice cream! It is irresistible.


  10. Taylor says:

    I love your Christmas Pudding Ice Cream. So easy, even I could make it. thanks Uma

  11. Rita says:

    Uma I’m sooo glad you stuck this recipe up. I was going to ask you for it as I made it last year after seeing it on your recipe page in Cotswold Essence. Everyone loved it and then I went and lost the recipe Dhuh!
    Rita x

  12. Tomas Tickle Tail (radio name) says:

    I heard you on the radio with Sue Davies.
    Downloaded your book, made the ice cream.
    Waited & waited, then on the day, a big spoonful with my Xmas pud….
    … Fantastic!
    We went back & finished it off!
    Looking forward to trying more of your recipes.

  13. serena says:

    Just to say thanks for sharing all your delicious recipes, it’s very generous of you.

  14. Olive says:

    I have to say yours is just the best blog. I look forward to it every week. All your great recipes keep me coming back. I look forward to making the icecream. Thanks Uma!

  15. Bill says:

    Uma you’re da best. Keep it going!

  16. Kit Berry says:

    Uma, this sounds wonderful and I’m definitely going to try it. However I think I’ll follow Neil’s tip (above) and soak the mixed fruit overnight rather than microwave it. I’ve read from a few sources (including the Cancer Research site) that scientists now reckon that microwaving clingfilm can release harmful dioxins into your food. I don’t know if this is proven fact or supposition, but I don’t want to risk it. What are your thoughts on this? I use a special cover now when I microwave and avoid clingfilm.

    Anyway, this recipe looks wonderful and I’m sure my family will enjoy it a great deal – thank you!

  17. MaryMoh says:

    That looks easy and delicious. I have to give it a go. Thanks for sharing.

  18. Janice says:

    Sounds delicious and I’m all for easy!

  19. Mark says:

    YUMMY! Just what we’d expect from the YUMMY MUMMY COOK xxxxx

  20. Sinead O'Conner says:

    Uma you little treasure! I’ve just made it now, as I had all the ingredients. Thanks for the recipe, its truly delicious, so chrismassy with a lovely texture and was very easy to do. It’s now in my freezer.
    Did you know one of the food magazine’s has a christmas pudding icecream on the cover? They said it was simple so I was going to make it but when I read the recipe it was complicated plus it took 2 days to make so I didn’t bother. This on the otherhand is brilliant.

  21. Wow! This looks great and it sounds so easy to make. I don’t have an icecream maker but from what you say I don’t need one anyway. I shall make a batch at the weekend and let you know how I get on.

  22. Debbie says:

    I love this recipe Uma. I made it last year after hearing all the comments about it on BBC Radio Gloucestershire and will definitely be doing it again. Thanks!

  23. Neil says:

    I have made the ice cream after reading about it in your column for Cotswold Essence magazine. It tastes delicious.
    I left the mixed dried fruit and rum to soak in a dish overnight, as I do not have a microwave. All the ingredients have combined beautifully. No ice crystals or lumps formed in the freezing process.
    I spooned the ice cream straight out of the freezer into dishes and left for about 5 minutes before eating. I thought it would become too soft if left any longer, and didn’t bother beating with a fork, as I thought it might break down the texture
    Congratulations on a brilliant recipe.
    With Best Wishes,

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