Ice-cream pudding

This ice-cream pudding recipe is New Zealand's answer to the traditional British Christmas pudding, perfect for a hot summer Christmas. Prepare the day before so it can freeze overnight!

  • 20 mins preparation
  • Serves 6
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  • 600 millilitre thickened cream
  • 395 gram can sweetened condensed milk
  • 1 tablespoon brandy, (optional)
  • 1 teaspoon mixed spice
  • 125 gram raspberries
  • 1 cup chopped mixed glacé fruit
  • 100 gram dark chocolate, grated
  • 1/2 cup slivered pistachios or almonds
  • cherries to serve
  • 1/4 cup cream
  • 200 gram dark chocolate, chopped
  • 1 tablespoon brandy (optional)


  • 1
    In large mixing bowl, using an electric mixer, beat cream and condensed milk together.
  • 2
    Add brandy and mixed spice, beating to combine. Fold in fruit, chocolate and nuts.
  • 3
    Line a 1.25-litre pudding basin or tall glass bowl with plastic wrap. Pour mixture into a cling film-lined basin or bowl. Smooth surface and fold over excess cling film. Freeze until firm.
  • 4
    For the sauce, combine cream and chocolate in a medium microwave-safe jug. Microwave on medium power in 30-second bursts, stirring between each, until melted and smooth. Stir in brandy and cool slightly.
  • 5
    Turn ice cream out onto chilled serving platter (see tip). Remove cling film and smooth edges with a palette knife if required. Pour over sauce and garnish festively.


Place serving platter in freezer for half an hour beforehand to prevent base from melting too fast.