350g (or there abouts ) leftover Christmas pudding or Christmas cake ( icing removed)
600ml double cream
375g condensed milk
1tbs brandy butter ( optional)
1tsp vanilla extract
Some freshly squeezed lemon juice and zest
2-3 tbs brandy or whisky ( optional)
Whip the double cream to soft peaks out in the condensed milk, chop or crumble the Christmas pudding and add to the mixture add the vanilla and gently stir in to mix well add a tsp lemon zest and a little fresh lemon juice and taste ( you want it to cut through the sweetness slightly) then pour into a lidded freezer container and freeze for aprox 5-6 hours. Serve with a light drizzle of orange marmalade coulis made with equal measures of marmalade, orange juice and whiskey and reduced over heat til syrupy to make a sauce
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