Andy Bowdy's leftover Christmas pudding ice-cream sandwich
Pastry chef Andrew Bowden, aka Andy Bowdy, of Sydney's Saga cafe, has a fun way to cool down and "mush" up your leftover Christmas pudding. Even though the pudding dough sandwich is cold, obviously you can still float these in a pool of boozy custard in the unlikely event there's any leftover.
Ingredients
approximately 700g leftover Christmas pudding
1 litre store-bought vanilla ice-cream
1 ½ cup smoked almonds, chopped
1 cup cherries, pitted and chopped
¼ cup cocoa nibs
½ cup gingernut biscuits, crushed
¼ cup cornflakes, crushed
pinch of salt
400g dark chocolate, melted
Method
Step 1 In a mixing bowl, squish together the leftover Christmas pudding with your hands until it reaches a dough-like consistency. Divide the pudding "dough" in half. Press into the base of two 18cm cake rings. Each ring of dough should be about 5mm thick. Freeze until set and able to be removed.
Step 2 In a mixing bowl, quickly combine the ice-cream, cherries, and 1 cup of the smoked almonds. Press the ice-cream mix onto one of the pudding discs in its cake ring. Massage and compress the mix to remove any air pockets. Smooth the surface and place the second reserved pudding disk on top. Place in the freezer for 4 hours or until the ice-cream is firm.
Step 3 In a bowl, combine the remaining ½ cup of smoked almonds, cocoa nibs, gingernuts, cornflakes and a good pinch of salt.
Step 4 Remove the frozen ice-cream cake from the ring and cut into eight pieces. Working quickly, dunk half an ice-cream sandwich piece into the melted chocolate. Briefly allow the excess chocolate to drip off and place into the bowl of crumbs to form a crust over the chocolate. Repeat. Store in the freezer until ready to serve.
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