Ice-cream plum pudding
Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
Ingredients
1 litre good-quality vanilla ice-cream.
1/2 cup toasted almond slivers.
1/2 cup chopped red and green maraschino cherries.
1/2 cup sultanas.
1/2 cup dried mango, chopped.
1 cup mixed peel.
1 tbsp ground cinnamon.
1 tbsp ground nutmeg.
1 tbsp ground ginger.
100 ml Baileys Irish Cream.
100 ml Cointreau.
100 g dark chocolate, melted, to serve.
Method
Allow the ice-cream to soften slightly. Tip it into a large bowl and add the almonds, cherries, sultanas, mango, mixed peel, cinnamon, nutmeg, ginger and liqueurs. Mix well. Spoon into six dariole moulds (about half a cup) and freeze overnight. (Put the excess back into the ice-cream container for seconds!)
To serve, dip the moulds in warm water for a few seconds and run a knife around the edges. Upturn onto serving plates and drizzle with melted chocolate.
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