This delicious recipe contains no Christmas pudding, but the fruits, nuts and spices used mean that it tastes just like your favourite Christmas dessert - only creamier and colder! Perfect after Christmas dinner with a drizzle of chocolate sauce.
- 30g each mixed peel, sultanas, currants, cherries, dried apricots and dried dates
- 60g raisins
- 30g each crushed almonds, hazelnuts and walnuts
- Zest and juice of 2 oranges
- 1/2 tsp. each allspice and cinnamon
- 3 tbsp. brandy
- 300ml each whipping cream and double cream
- 3 egg whites
- 3 tbsp. caster sugar
Combined mixed peel, sultanas, currants, cherries, apricots, dates, raisins, orange juice, zest, brandy, allspice and cinnamon. Stir to combine. Sprinkle on the nuts, then leave to sit out overnight. In the morning, drain the mixture through a sieve, reserving the liquid that runs off the fruit.
Whip the whipping cream, double cream and reserved liquid together until soft peaks form. Gently fold in the fruit and nut mix.
Whisk the egg whites until stiff peaks form, gradually adding the caster sugar until thick, glossy and shiny. Carefully fold into the cream and fruit mix, being careful not to knock the air out of the mix.
Transfer to a 2.75 litre chilled mould and cover with foil. Put into the freezer and freeze overnight. Let sit out of the freezer for 10 minutes before serving.