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Berry ice cream

Iced berry pud

Berry ice cream

Name: Berry ice cream
Prep time: 30 min
Total time: 3 h
Yield: 8
Cuisine: British
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

Angela Nilsen

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Serves 6 - 8

Easy

Prep: 20 mins - 30 mins

Plus 2½ hrs chilling and overnight freezing

A star rating of 4.7 out of 5.7 ratingsRate

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

Freezable (Freeze ahead)

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving for eight

kcal385
fat20g
saturates13g
carbs44g
sugars19g
fibre1g
protein3g
salt0.17g

low

Method

step 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.
step 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.
step 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).
step 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.

RECIPE TIPS

TO MAKE THE DECORATIONS

Lay the grapes and bay leaves on kitchen paper on a small tray. Lightly beat 1 egg white, then brush all over the grapes and leaves. Roll or sprinkle with caster sugar to cover, then leave to dry. Store in an airtight container for up to 2 days.

Recipe from Good Food magazine, December 2002

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A star rating of 4.7 out of 5.7 ratings

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