Iced Berry Pud

This pudding is so simple, you almost feel you've cheated - it looks like a Christmas pud but is altogether different

• Cooking Time Prep 20 mins - 30 mins
  
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  385

• Protein

  3g

• Carbs

  44g

• Fat

  20g

• Saturates

  13g

• Fibre

  1g

• Sugar

  19g

• Salt

  0.17g

Ingredients

• 284ml carton double cream
• 500g carton good-quality ready made custard
• 100g golden caster sugar
• 100ml/3½ fl oz dark rum, plus 1 tbsp extra
• 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
• sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate

Directions

1. Whip the cream in a big bowl so it is softly whipped, then stir in the custard. Put this in the freezer for about an hour and a half, until it is starting to freeze around the edges.
2. Meanwhile, put the sugar in a pan with 100ml/31?2fl oz rum. Heat slowly until the sugar has dissolved, tip in the fruits, and simmer gently for one minute to plump up the fruit. Pour everything into a wide bowl (so it cools as quickly as possible), and leave until cold (about an hour). Add the extra tablespoon of rum for a bit more kick.
3. Stir the cream and custard with a balloon whisk to break it all up, then stir in the cooled fruit. Pour the mixture into a 1.2 litre/ 2 pint pudding basin, cover and freeze overnight until firm (or for up to 1 month).
4. To serve, dip the basin quickly into boiling water to loosen the pudding, go round the sides with a round-bladed knife, then turn the pudding out onto a serving plate. Decorate with clusters of frosted bay leaves and grapes (see 'how to make the decorations') around the base.

Categories: All Christmas