Скачать с ютуб Easy Australian Ice-Cream Plum Pudding for Christmas в хорошем качестве

Easy Australian Ice-Cream Plum Pudding for Christmas

Looking for a festive dessert that’s easy, delicious, and perfect for Christmas celebrations? Whether you’re in a hot summer climate or a chilly winter one, this Australian Ice-Cream Plum Pudding is a no-fuss take on the classic. Packed with festive flavors, it’s a showstopper for any holiday table! I’ll also share a simple recipe for a chilled Vanilla or Brandy Sauce to serve alongside. Perfect for Christmas or any special occasion, this dessert is a hit every time! 🎄🍨 Note: my husband likes this version but prefers it with no Quatre Epice and no brandy, he says it's almost perfect without these 2 ingredients. Ice-Cream Plum Pudding Ingredients: 500g mixed dried fruit (any dried fruit of your choice – mixed dried fruit, glace cherries, glace peaches, pears, pineapple, cranberries, currants etc.) ¼ cup (60ml) brandy (optional) 1 cup (140g) macadamia nuts, roasted and chopped 1–2 teaspoons cinnamon powder or ½ to 1 teaspoon of quatre épice mix & 1 teaspoon of cinnamon powder Quatre Epice Mix: 1/2 tablespoon ground white pepper ¼ teaspoon each of ground cloves, cinnamon, nutmeg, and ginger Mix well, then start by adding just ½ teaspoon of the mix to your ice cream base. Taste and adjust by adding more if needed to suit your preference. 2 litres vanilla ice-cream, softened 100g chocolate (dark, milk, or white) (use double this amount if making all individual puddings) 1-2 tablespoons coconut oil Method: 1. Combine dried fruit and brandy; cover and let sit overnight (or skip the alcohol and proceed with the recipe). 2. Remove ice-cream from the freezer to soften. Roast macadamia nuts at 180°C/350°F for between 5–10 minutes until lightly brown. Keep an eye on them so they don't burn. Let cool, then chop, not too finely, texture is good. 3. Mix nuts, spices, and dried fruit mixture together. 4. Break softened ice-cream into a bowl and stir until smooth. Add fruit mixture and combine well. 5. Line the base of a pudding basin or moulds with baking paper. The dariole moulds I used in this video were 125ml capacity, which will make 16 individual puddings, however you could use the 250ml dariole moulds, which will make 8. Or alternatively, use a 2-litre pudding basin for a big pudding. Fill with the mixture, cover tightly, and freeze overnight, or when you're ready to decorate. They will last weeks like this in your freezer. 6. When ready to decorate, melt chocolate and coconut oil slowly over a pan of gentle simmering water, then once melted, let cool to room temperature. 7. Un-mould puddings by warming the sides slightly with either a hot towel or run under hot water, just for a moment. I find that it's necessary, especially in a hot climate, to return the puddings to the freezer for just an hour or so to firm up again. 8. When completely frozen, drizzle the chocolate on top and decorate with your choice of decoration, a holly leaf or a glace cherry looks pretty special. 9. Either serve them straight away, or return them, covered well, to your freezer, and on the day, you wish to devour them, they're ready. If they are rock solid from the freezer, leave them out at room temperature for 5-10 minutes, to soften a little. Vanilla or Brandy Sauce Ingredients: 250ml milk 1 tablespoon cornflour 2 tablespoons sugar 1–2 teaspoons vanilla essence 125ml cream, whipped (Optional: brandy, to taste – I used 2 teaspoons) Method: 1. Pour the milk in a small saucepan, reserving a few tablespoons of milk. To the reserved milk add the cornflour and mix until smooth. 2. Place the saucepan with the milk on the stove over a medium-low heat, add the sugar and stir until dissolved, just for a couple of minutes. 3. Add cornflour mixture, and whisk continuously until the mixture thickens, then let simmer gently for a couple of minutes. Turn off the heat and pour the custard into a bowl. 4. Cool custard, then refrigerate. 5. When cool, remove custard from refrigerator, and whisk well to remove any lumps that may have formed whilst chilling. Then fold in the whipped cream and stir until smooth. Add brandy if desired and chill before serving. Tips: The plum puddings will last in the freezer for up to 3 months. You don't have to use dariole moulds, you can use plastic containers, or ceramic smaller dishes. When slicing the large plum pudding, run your knife under hot water and dry, this will make it easier to slice. The chocolate will crack and come off the large pudding, but that is normal, just serve a piece of it alongside the slice of pudding. Don't skip the macadamia nuts, and don't skip roasting them, they are so delicious in this dessert. You can add your favourite spices to the mix, but cinnamon is so lovely. If you like, you can melt a little more chocolate for serving with the slices of the large pudding. ‪@leescooking‬ Relevant Hashtags: #christmasrecipe #icecreamdessert #christmasdessert #nobakedessertrecipe