Note: in addition to the 10 minutes preparation time listed above, you will also need to soak and freeze your Christmas pudding for 4 hours.
Ingredients
1 1/2 cups Sunbeam Mixed Fruit
1/4 cup brandy, warmed
60g unsalted butter
2L good-quality vanilla ice-cream, softened
50g honeycomb, coarsely chopped, plus extra shards, to serve
1 cup caster sugar
1/2 cup water
Method
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Combine mixed fruit and 2 tablespoons of the brandy in bowl. Soak for 1 hour or overnight.
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Melt butter in medium frypan on medium heat. Cook, swirling pan occasionally, for 2 minutes or until foam becomes golden. Add remaining brandy and bring to simmer (take care not to let it catch on fire on a gas stovetop). Remove from heat, cool for 5 minutes.
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Transfer ice-cream into a large bowl. Fold through soaked fruit mixture, honeycomb and butter mixture. Put in a 1.5L pudding dish, lightly greased and lined with plastic wrap, ensuring wrap overhangs edge by 15cm. Smooth ice-cream mixture, cover with excess wrap. Freeze for 2-3 hours or until set.
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Meanwhile, line a large oven tray with baking paper and put on a wire rack. Stir sugar and water in a large saucepan on low heat until dissolved. Increase heat to high and bring to boil. Boil, not stirring, for 6-8 minutes or until golden.
Remove from heat and pour over prepared tray to form thin, even toffee. Set aside for 20 minutes to firm completely.
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Put base of pudding dish in a bowl of warm water to help loosen. Gently pull out plastic wrap to release pudding. Invert onto a serving plate and remove plastic wrap. Gently
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