Be the star at your next holiday party with this peppermint ice cream Christmas pudding topped with chocolate sauce and finished with raspberry licorice and crushed candy canes.
Ice cream pudding
50 ounces (1.5 litres) thickened cream
250ml sweetened condensed milk
1 tsp clear peppermint extract
2 drops red good gel
3 tbsp cocoa powder
1 cup frozen raspberries
100gm good quality dark chocolate
25g brown sugar
Crushed cane canes
Chopped red liquorice
Let's get Cooking...
Add all ingredients to a large microwave safe bowl and microwave for 20 seconds at a time mixing each time until smooth. Set aside.
Ice cream pudding.
Add the cream, peppermint extract and sweetened condensed milk to a large mixing bowl and use a hand mixer or stand mixer (with whisk attachment) to whip cream to stiff peaks.
Separate the cream into 4 bowls. Add red food gel to one and carefully fold in. It shouldn’t split because the sweetened condensed milk prevents this from happening. Add cocoa powder to the second bowls and gently fold in. Add frozen raspberries to the 3rd and gently fold in. Keep the fourth bowl plain white.
Add red cream to a piping or zip lock bag. Add plain white to another piping bag.
Line a Christmas pudding tin with plastic wrap. Pipe lines of red and white cream around the inside of the tin and mix until it’s completely covered. Fill with raspberry cream, then pipe some extra red and white. The finish off with the chocolate cream.. Cover with plastic wrap and freeze overnight.
To finish off drizzle chocolate sauce over the top and top with candy.