Plum Pudding Ice Cream

3:10 pm on 17 December 2010

Serves 6 or more
Time to prep 25 minutes plus chilling time


  • 300ml cream
  • 2 x 350g packs Tatua Crème Custard or a creamy ready-made custard
  • 250g cooked plum or Christmas pudding
  • 1/2 cup demerara sugar


1 Whip cream in a bowl until thick and pillowy; don't overbeat. Fold in crème custard with a large spoon. Transfer to a shallow container and freeze for about 1 hour, until it is starting to set around the edges; it should still be slushy in the middle. Remove from freezer and beat for 2-3 minutes with a hand-held electric beater. Return ice cream to the freezer.

2 Repeat the beating and re-chilling three more times until the mixture is quite stiff; do not let the ice cream set hard.

3 Meanwhile, preheat oven grill. Break pudding into small lumpy bits (it will be sticky) and spread out on an ovenproof tray like a Swiss roll tin. Sprinkle sugar over pudding. Place pudding under grill, but not too close to the grill or it will burn. Turn mixture often with a large metal spoon and continue grilling until it becomes sticky and lightly browned; be careful not to let it burn. Cool then transfer to the bowl of a food processor. Whiz briefly to break up the lumps. Whip ice cream again, add grilled pudding crumbs and stir together. Cover and freeze. Transfer ice cream to refrigerator for 30 minutes before serving. If liked, serve with sugared strawberries.