Ingredients
White chocolate frozen Christmas pudding
Method
1.Line 17.5cm 1.75L (7-cup) pudding basin with plastic wrap, extending plastic 5cm over edge of basin.
2.Combine fruit and brandy in large bowl; stand 30 minutes.
3.Stir ice-cream and nuts into fruit mixture until combined. Pack ice-cream mixture into prepared basin, cover with foil; freeze overnight.
4.Turn pudding onto tray; remove plastic wrap, return pudding to freezer.
5.Cut a piece of paper into 35cm circle to use as a guide. Cover paper with a large sheet of plastic wrap. Spread chocolate over plastic wrap. Quickly drape plastic, chocolate-side down, over pudding. Smooth pudding with hands before gently peeling away plastic wrap. Trim base; centre pudding on serving plate.
6.Decorate pudding with frozen cherries and dust with icing sugar just before serving, if desired.
This recipe can be made 1 week ahead. Add chocolate coating up to 3 hours before serving.
Note
