The Cooking Chook does Christmas – Cheat’s Frozen Christmas Pudding
There are only a handful of situations where I think cheating is justified. Cooking is one of them. As a person who is employed full-time and studies part-time, I don’t have much time to spend on cooking. I will always look for short-cuts or ways to ‘cheat’ just as long as I don’t compromise too much on the quality and taste of what I’m serving. Christmas cooking is no exception. The whole idea of Christmas is enjoying the time you are spending with loved ones, right? Well, you can’t do that if you are slaving away in the kitchen over dishes that take the entire day to make. Last year for Christmas, my partner’s Mum bought me The Australian Women’s Weekly ‘The Christmas Collection’ cookbook. It’s 340 pages of Chrismassy recipe goodness which is divided into your usual Christmas events where you would be serving food; such as the Christmas Party, Christmas Eve, Christmas Morning, Christmas Dinner etc etc. One recipe that caught my eye was the Cheat’s Frozen Christmas Pudding. I’ve totally avoided ever making a traditional Christmas pudding, because 1) I’m not a traditionalist (as previously mentioned), and 2) they take FOREVER to prepare and cook. It will take you about half an hour to make the fruit mix and another 3.5 to 5 HOURS (!!!!) to make and cook the pudding. Why would you do that to yourself? This recipe will take 10 to 15 minutes in preparation, then you can whack these little babies in the freezer for a few hours to set (preferably you would make this the day before). Yes, there is that time you need to wait for the pudding to set, but at least it’s a ‘set and forget’ type recipe, not the ‘set and nurse for several hours’ type. The original recipe serves 8, but I halved the amounts to serve 4.
Cheat’s Frozen Christmas Pudding
500ml (2 cups) vanilla ice cream, softened
350g light fruit cake, crumbled
1 tbs (20ml) rum (I used Bacardi 8 (dark), but you could also use brandy)
Line four ¾ cup (180ml) moulds with cling wrap, making sure that there is at least 3cm of overhang over the top of the moulds (this will make things easier when it comes to pulling the puddings out of the moulds).
Mix the softened ice cream, cake and rum until combined. Spoon the mixture into the moulds. Cover with cling wrap then with foil and whack them into the freezer for at least 3 hours or until frozen, but preferably overnight.
Run a little water over the pudding moulds for a couple of seconds, then turn the puddings out on to a tray lined with baking paper. Gently peel away the cling wrap and transfer the puddings to serving plates.
Note: I served these with home-made chocolate sauce, which is a must! If you would like to see the recipe for the chocolate sauce, click here. If you would like to see the original recipe for the puddings, it’s on page 224 of The Australian Women’s Weekly ‘The Christmas Collection’ cookbook.