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  • Quick
  • Easy
  • Serves 8
  • 30 mins prep

Christmas ice-cream pudding

Christmas ice-cream pudding
Triple tested. For your success every time.

Hot Christmas pudding is all well and good, but when faced with a steamy Australian festive season, we think this recipe for ice-cream pudding is going to win the day. It doesn't involve very much work, but will need to be frozen overnight before serving.


Christmas ice-cream pudding

  • 300 g christmas pudding
  • 300 g pitted fresh or frozen cherries, chopped coarsely
  • 1/4 cup (60ml) kirsch or brandy
  • 600 g good-quality vanilla ice-cream, softened slightly
  • 250 g dark or milk chocolate, chopped
  • icing sugar, maraschino or fresh cherries, to serve


Christmas ice-cream pudding

  1. Line a 1 litre (4-cup) pudding basin with a double layer of plastic wrap or a single layer of freezer film, extending plastic about 5cm over edge of basin.
  2. Break pudding into small pieces in a large bowl. Add cherries and kirsch; toss lightly to combine.
  3. Fold ice-cream through pudding mixture in a large bowl. Spoon mixture into prepared pudding basin, pressing down firmly. Smooth top; cover with plastic wrap then foil. Freeze overnight.
  4. Place chocolate in a medium heatproof bowl; stir over a medium saucepan of simmering water until just melted. Cool slightly.
  5. Turn pudding out onto a chilled serving plate. Pour melted chocolate over pudding. Dust with icing sugar and top with cherries.


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