Frozen Christmas Plum Pudding

This is Christmas pudding for people who don’t want to spend hours steaming a traditional one. Mixed dried fruit gets warmed in brandy with cocoa and orange zest until fragrant, then folded into softened vanilla ice cream, packed into a bowl-shaped mold, and frozen overnight.

The fruit mixture is where the magic happens. Warming the dried fruit with brandy plumps it and concentrates the flavors, while cocoa adds a subtle chocolate depth and orange rind brings brightness. Let it cool completely before folding into the ice cream, or you’ll melt the base into soup.

Gelatin dissolved in boiling water gets blended into the fruit before mixing with the ice cream. This helps the whole thing hold its dome shape when unmolded instead of collapsing on the plate.

The ice cream needs to be softened but not melted. You want it pliable enough to fold the fruit through evenly without leaving pockets. Work quickly once you start folding, then pack it into a foil-lined bowl and back into the freezer right away.

Unmold onto a plate, slice into wedges, and serve with cinnamon-flavored whipped cream.

Kitchen Tips

• Chop the dried fruit small so it distributes evenly throughout the ice cream. Large chunks sink to the bottom.
• Cool the fruit mixture fully before folding. Even slightly warm fruit will create icy pockets as moisture refreezes.
• Line the bowl with foil for easy unmolding. Without it, you’ll be running the bowl under hot water and hoping for the best.
• Make this at least a day ahead. Overnight freezing is the minimum for it to set firm enough to slice cleanly.

Variations

• Use chocolate ice cream instead of vanilla for a richer, more intensely chocolate version.
• Swap brandy for rum or marsala for a different boozy character.
• Press toasted almond slices onto the outside of the unmolded pudding for a festive, crunchy coating.