Christmas Pudding Moo'd Ice Cream Bombe

by Sharon Hearne Smith

This really is an easy way to use up leftover Christmas Pudding. Even flavouring up the ice-cream alone would make a delicious accompaniment to any Christmas dessert. This treat by Sharon Hearne-Smith may even tempt non-christmas pudding lovers into enjoying it! You will need to leave this to freeze overnight.

8 people 510 minutes 20 minutes

Ingredients

454 g Christmas Pudding
75 g Mixed Roasted Nuts like hazelnuts, pecans and almonds
500 ml Moo'd Madagascan Vanilla Gelato
1 portion Redcurrants to decorate
1 - SuperValu Orange

Method

Line a 2L pudding basin or bowl with a double layer of cling film, leaving any excess hanging over the edge.
Break the Christmas Pudding up into a food processor and pulse it a couple of times until broken up, but not too mushy. It should stick together again when squeezed. Tip 350g into the pudding basin and press it into the base and up the sides until evenly coated in a thin layer. Cover and pop in the freezer for about 30 minutes until set firm.
In the meantime, remove the Moo'd Madagascan Vanilla Gelato from the freezer and leave to soften until soft enough to scoop. Tip into a bowl and beat a little to loosen further. Roughly chop the nuts and add them along with the remaining Christmas Pudding pieces. Finely grate the orange zest in on top and then everything together well.
Spoon this into the lined pudding basin, spreading the top smooth. Cover again and freeze for at least eight hours or until set firm.
To serve, place in a cake stand, board or serving plate upside down on top of the pudding basin and turn the whole thing over. Remove from the basin and cling film to reveal the pudding. Decorate with red currants and holly if liked and serve at once.