Christmas pudding ice-cream with pavlova shards

Adam Liaw
Australian flavour: Christmas pudding ice-cream with pavlova shards.
Australian flavour: Christmas pudding ice-cream with pavlova shards. Photo: William Meppem

This might be the perfect Christmas dessert: traditional flavours, simple to make, seasonally perfect and, best of all, no plates means no extra washing up!


500g cooked Christmas pudding, crumbled

2L good quality vanilla ice-cream, softened

1/2 cup mixed glacé cherries, roughly chopped

good quality ice-cream cones, to serve

Pavlova shards

4 egg whites

1 cup caster sugar

1/2 cup each freeze-dried strawberries, mandarins and kiwifruit, roughly broken



Preheat oven to 50°C.

For the pavlova shards, whip the egg whites to stiff peaks then gradually beat in the sugar until all it's completely dissolved and the meringue is glossy. Spread the meringue on a non-stick baking mat or lined baking sheet to an even thickness of about 1/2cm. Scatter with pieces of freeze-dried fruit. Bake for about 3 hours, until the meringue is brittle, then turn off the oven. Allow the meringue to cool to room temperature without opening the door, then break into shards and store in an airtight container.

Preheat oven to 200°C. Place the crumbled Christmas pudding on a lined baking sheet and bake for about 15 minutes, until caramelised and toasty. Allow to cool to room temperature. Stir the pudding and glace cherries through the softened ice-cream and return to the freezer to set firm.

Scoop the ice-cream into balls and store on a lined tray in the freezer until ready to serve. Top each cone with a ball of ice-cream, then scatter the pavlova shards on top.