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Name: Frozen Christmas Plum Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 4 c Dried fruits (mixed),; 2 ts Gelatine; 1/2 c Brandy or masala; 1 ga Ice cream, vanilla,; 1 ts Orange rind, grated; 2 tb Cocoa; 1 tb Water, boiling

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INGREDIENTS

4 c Dried fruits (mixed),
2 ts Gelatine
1/2 c Brandy or masala
1 ga Ice cream, vanilla,
1 ts Orange rind, grated
2 tb Cocoa
1 tb Water, boiling

Servings

INSTRUCTIONS

Combine fruit, spice, orange rind, cocoa and brandy in a large saucepan. Over medium heat, bring almost to a boil, stirring occasionally. Cool, stirring occasionally. Mix gelatine and boiling water; simmer in a small pan for a few seconds, until evenly melted. Blend into fruit, chill. Fold the fruit into the softened ice cream, blending evenly. Pack into foil lined bowl, cover with foil and freeze overnight or longer. To serve, unmould onto a serving plate, cut into wedges and serve with cinnamon-flavoured whipped cream. NOTES: * A southern-hemisphere Christmas plum pudding -- We here in the Southern Hemisphere have a summer Christmas so we have adapted some of the more traditional festive fare to local conditions. Here is one example. It is very easy, and it can be made up to a week ahead of using. Yield: Serves 8-10. * The original recipe called for the use of a microwave to do the heating and cooking. This works well for melting the gelatine but is a bit of a nuisance otherwise. : Difficulty: easy to moderate (timing matters). : Time: 15 minutes preparation, overnight freezing. : Precision: approximate measurement OK. : Graham Tongs : University of Melbourne, Parkville, Victoria, Australia : graham@murdu.oz.au : Copyright (C) 1986 USENET Community Trust

NOTES

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Frozen Christmas Plum Pudding

4 c Dried fruits (mixed),
2 ts Gelatine
1/2 c Brandy or masala
1 ga Ice cream, vanilla,
1 ts Orange rind, grated
2 tb Cocoa
1 tb Water, boiling

Combine fruit, spice, orange rind, cocoa and brandy in a large saucepan.  Over medium heat, bring almost to a boil, stirring occasionally. Cool,  stirring occasionally.    Mix gelatine and boiling water; simmer in a small pan for a few seconds,  until evenly melted. Blend into fruit, chill. Fold the fruit into the  softened ice cream, blending evenly. Pack into foil lined bowl, cover with  foil and freeze overnight or longer.    To serve,  unmould onto a serving plate, cut into wedges and serve with  cinnamon-flavoured whipped cream.    NOTES:    *  A southern-hemisphere Christmas plum pudding -- We here in the Southern  Hemisphere have a summer Christmas so we have adapted some of the more  traditional festive fare to local conditions.  Here is one example. It is  very easy, and it can be made up to a week ahead of using. Yield: Serves  8-10.    *  The original recipe called for the use of a microwave to do the heating  and cooking. This works well for melting the gelatine but is a bit of a  nuisance otherwise.    : Difficulty:  easy to moderate (timing matters).  : Time:  15 minutes preparation, overnight freezing.  : Precision:  approximate measurement OK.    : Graham Tongs  : University of Melbourne, Parkville, Victoria, Australia  : graham@murdu.oz.au    : Copyright (C) 1986 USENET Community Trust

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 8 Servings

Calories: 9
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 8.9mg		0 %
Potassium 9.5mg		0 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.1g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9

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