frozen christmas pudding

  • ½ cup (110g) caster (superfine) sugar
  • 1 cup (250ml) water 
  • ½ cup (85g) currants 
  •  ¾ cup (100g) sweetened dried cranberries 
  • 2 litres vanilla ice-cream 
  • 2 teaspoons vanilla bean paste 
  • 1 teaspoon cinnamon 
  • 85g unsalted shelled pistachios, chopped 
  • ¼ cup (60ml) brandy
    blackberries and raspberries, to serve 
  • icing (confectioner’s) sugar, for dusting
  1. Place the sugar and water in a small saucepan over low heat and stir until sugar is dissolved. Bring to the boil for 1 minute. 
  2. Place the currants and cranberries in a bowl and pour over the sugar mixture. Set aside for 10 minutes or until the fruit is plump. Drain and allow to cool completely. 
  3. Place the ice-cream, vanilla and cinnamon in the bowl of an electric mixer and beat for 1 minute or until softened. Stir through the currant mixture, pistachios and brandy and spoon into a 1.75 litre-capacity pudding basin lined with muslin. Top with a round of non-stick baking paper and freeze for 4 hours or overnight until set. Top with berries and dust with icing sugar. Serves 8–10.
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