White chocolate frozen Christmas pudding

  • 7 hrs cooking
  • 30 mins marinating
  • Serves 12
  • Print


White chocolate frozen Christmas pudding
  • 1/2 cup (75 grams) dried cranberries
  • 1/2 cup (115 grams) finely chopped glacé pineapple
  • 1/4 cup (60 millilitres) brandy
  • 2 litre vanilla ice-cream, softened
  • 2 cup (280 grams) vienna almonds, chopped coarsely
  • 360 gram white eating chocolate, melted


White chocolate frozen christmas pudding
  • 1
    Line 17.5cm 1.75L (7-cup) pudding basin with plastic wrap, extending plastic 5cm over edge of basin.
  • 2
    Combine fruit and brandy in large bowl; stand 30 minutes.
  • 3
    Stir ice-cream and nuts into fruit mixture until combined. Pack ice-cream mixture into prepared basin, cover with foil; freeze overnight.
  • 4
    Turn pudding onto tray; remove plastic wrap, return pudding to freezer.
  • 5
    Cut a piece of paper into 35cm circle to use as a guide. Cover paper with a large sheet of plastic wrap. Spread chocolate over plastic wrap. Quickly drape plastic, chocolate-side down, over pudding. Smooth pudding with hands before gently peeling away plastic wrap. Trim base; centre pudding on serving plate.
  • 6
    Decorate pudding with frozen cherries and dust with icing sugar just before serving, if desired.


This recipe can be made 1 week ahead. Add chocolate coating up to 3 hours before serving.

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