Luke Mangan's family ice-cream puddings

This is a variation on the recipe used by Luke Mangan's mother for ice-cream pudding.
This is a variation on the recipe used by Luke Mangan's mother for ice-cream pudding. Photo: Steven Siewert

Chef Luke Mangan has been eating ice-cream plum puddings since he was a lad. "Mum always made one," he says. "It just seemed mad to us to eat a hot traditional pudding."

Ingredients

* These can be made up to a week ahead.

1L good-quality vanilla ice-cream

35g well-toasted slivered almonds

50g chopped red and green maraschino cherries (or glace)

40g sultanas

35g chopped dried mango

2 tbsp mixed peel

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 tbsp Irish cream liqueur

1 tbsp Cointreau

100g dark chocolate, melted

Method

1. Place the ice-cream into a large bowl and chop coarsely.

2. Add the almonds, fruit, spices and liqueurs and mix gently until combined.

3. Spoon the mixture into six moulds (3/4 cup or 180ml capacity) and level the tops. Cover and freeze overnight or until firm.

4. Dip the base of the moulds in warm water for a few seconds and run a butter knife around the edges.

5. Invert the moulds on to serving plates and spoon melted chocolate over. Decorate, if desired, and serve immediately.

Comments