Green & Black’s Rum and Raisin Chocolate Ice Cream Pudding
It’s a Christmas pudding with a tasty Green & Black’s twist and it’s so easy to make. The best bit is that most of the making is done the night before so that’s one last thing for you to do come Christmas day!
Here’s Green & Black’s recipe for the delectable rum and raisin chocolate ice cream pudding, enjoy!
Ingredients
100g raisins
150g dark rum
400g panettone or brioche (pre-sliced will be easier)
Two x 500ml tubs Green & Black’s Organic Chocolate Ice Cream
Single cream to serve (optional)
Method
Soak the raisins in the rum overnight.
The following day, a few hours before you wish to serve it, assemble the pudding as follows.
Remove the ice cream from the freezer and allow to soften - but not completely melt - for around 30 minutes. Drain the raisins, reserving the unabsorbed rum. Take a 3 pint/1.5 litre pudding basin and line with a couple of lengths of cling film, ensuring there is plenty to fold over once the pudding is constructed.
Once sufficiently softened, empty the ice cream into a large bowl, add the drained raisins and mix quickly and thoroughly, trying to limit further melting.
Line the pudding basin with slices of panettone/brioche, making sure you reserve some for the lid. Some slices will need cutting up a bit to fill in the gaps. Sprinkle the bread with the reserved rum, saving a bit for the lid. NB. you can omit this and ditch the reserved rum if you prefer a less boozy pudding.
Scoop the ice cream/raisin mix into the lined basin, pressing down a little to ensure there are no gaps. Fashion a lid out of slices of the remaining bread and sprinkle with the remaining rum. Wrap the edges of the cling film over the top of the bread lid. Place a suitably sized side plate over the top and press firmly but gently.
Put in the freezer for the ice cream to re-harden (for at least four hours).
When ready to serve, remove the basin from the freezer, remove the plate and unwrap the edges of the cling film to reveal the lid. Place a dinner plate on top and then invert. Pull off the basin and then peel off the cling film.
Cut into wedges and serve with or without a splash of single cream and a glass of mulled wine!
Let us know if you’ve tried this recipe and what you thought by commenting below or tweeting us @FemaleFirst_UK
Cara Mason @cara_mason