Christmas in Australia can be HOT, so what’s more perfect than this frozen take on the classic Christmas pudding. Loaded with seasonal fruit and berries, this super quick and easy dessert can be made the night before, so there’s no worry about fussing around in the kitchen on Christmas Day!
Cook time: 20 minutes
Serves: 8
What you’ll need
- 800 grams of dark fruit cake
- 550 grams of frozen mixed berries
- 1 litre of good-quality vanilla bean ice cream
- 1/2 teaspoon of ground nutmeg
- 1 1/2 teaspoons of finely grated orange rind
- 1/4 cup (40g) dry-roasted almonds, chopped
- 10 vanilla flavoured meringue drops
- Fresh berries to serve
How to make it
STEP 1: Grease a 20cm springform pan; line base and side with baking paper; extending paper 3cm beyond rim.
STEP 2: Cut fruit cake into pieces, placing them into the bottom of the pan. Using your hands, flatten the fruit cake to form a level base across the entire bottom of the pan. Set aside any left over fruit cake.
STEP 3: Remove 1/2 cup of frozen red berries, cut any strawberries in half. Press strawberries to the sides of the pan using some ice cream as ‘glue’. Place pan in the freezer for 10 minutes.
STEP 4:Spoon remaining ice cream into large bowl; stir in nutmeg, rind and almonds; stir to combine. Spoon one-third of mixture into the pan; scatter one-third of reserved fruit cake, smooth level with a spoon. Repeat with remaining ice cream mixture and fruit cake. Freeze for 4 hours or overnight until firm.
STEP 5:To serve, transfer cake to a serving plate. Layer remaining frozen and fresh berries and crushed meringues over the top of the cake. Enjoy!
Source: The Australian Women’s Weekly Food: Ice Cream Cake