Frozen Christmas Pudding
It's impossible not to feel festive looking at our Frozen Christmas Pudding. We've used shop-bought ice cream, berries, meringue pieces and chocolate chunks to load our pud with celebratory indulgence, without taking you off track. Pop it in the freezer ready to impress the whole family on the big day!
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NutritionPer Serving
- Calories129
- Carbs20g
- Protein2.5g
- Fat4.2g
- Saturates2.3g
- Sugars19g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Not in the mood for a warm, stodgy Christmas Pudding this year? Our light yet decadent Frozen Christmas Pudding is the ideal swap. It brings festive cheer to your dinner table spread without compromising on bright, fruity flavours, for only 129 calories per portion.
By working raspberries, strawberries, blueberries, chocolate chunks and meringue pieces through our ice cream base, we’ve guaranteed that every creamy spoonful is pure Yuletide magic. Rather than slathering our version in a brandy sauce, we’ve added indulgence for fewer calories with a tantalising chocolate syrup.
We’ve used shop-bought ice cream for convenience, but there’s nothing to stop you experimenting with different homemade flavours if you’d like (our Biscoff Swirl Ice Cream would make an incredible pudding base!).
The base of our frozen pud will keep nicely in the freezer for up to 3 months, so you can prepare it well in advance of your Christmas festivities. The only part we wouldn’t recommend freezing is the topping of chocolate sauce, raspberries and mint leaves – save the fun of decorating for the big day so your pudding looks and tastes its best.
What diets is this Frozen Christmas Pudding suitable for?
This Frozen Christmas Pudding recipe is suitable for vegetarian and gluten-free diets.
It can be made dairy-free as long as you swap out the following ingredients for non-dairy versions;
- Reduced-fat vanilla ice cream
- Plain chocolate chunks or chips
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Frozen Christmas Pudding?
We’ve used a list of simple, easy to find ingredients to make this Frozen Christmas Pudding.
You’ll need a freezer-safe pudding basin (1 litre) to prepare this recipe. We used a pudding basin made by Pyrex.
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We used a freezer-safe pudding basin made by Pyrex for this recipe.
Non-stick baking paper will come in handy for this recipe and many other sweet treats.
How many calories are in this Frozen Christmas Pudding?
This Frozen Christmas Pudding is included in our Everyday Light category because it contains just 129 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Frozen Christmas Pudding recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Cut out a 15cm diameter disc of non-stick baking paper and set aside.
Step 2
Place the ice cream in a large bowl and break up a little with a wooden spoon. Leave to soften slightly for about 5 minutes, taking care not to let it melt too much; it should be just softened enough to be able to fold in the remaining ingredients.
Step 3
Add the raspberries, strawberries, blueberries, chocolate chunks and meringue chunks and quickly fold in using a large metal spoon until combined.
Step 4
Working quickly, scrape the mixture into a 1 litre freezer-safe pudding basin and level the surface. Place the non-stick baking paper disc on the surface of the ice cream and immediately place in the freezer. Freeze for a minimum of 4 hours or until completely solid in the centre.
Step 5
When you’re ready to serve, place a serving plate in the fridge to chill for about 10 minutes. Half fill a large heatproof bowl with some boiling water. Remove the frozen pudding from the freezer, remove the paper disc and carefully dip the pudding basin into the hot water for about 10-15 seconds, taking care not to let the water spill over onto the pudding. This should loosen the frozen pudding from the pudding basin. Quickly dry the outside of the pudding basin.
Step 6
Place the chilled serving plate upside down over the pudding basin then, holding both the plate and the pudding basin, quickly turn over to allow the frozen pudding to turn out onto the plate. If the pudding doesn’t release, dip the pudding basin in the boiling water for a further 10 seconds; quickly dry the outside of the pudding basin and turn the pudding out onto the plate.
Step 7
Quickly pour the chocolate sauce over the top of the pudding, letting it run down the sides. Decorate the top with 3 raspberries and a sprig of mint, if wished (optional) and serve immediately.
What could I serve with this Frozen Christmas Pudding?
This Frozen Christmas Pudding is the perfect end to any Christmas spread. It will go down a treat after these festive main dishes:
How do you know when Frozen Christmas Pudding is ready?
Keep Frozen Christmas Pudding in the freezer until it is completely solid in the centre. This will take a minimum of 4 hours.
Once your pudding has been turned out onto a chilled plate, move quickly to add a decorative drizzle of chocolate syrup, raspberries and mint.
Can I freeze Frozen Christmas Pudding?
Of course! Our Frozen Christmas Pudding will keep nicely in the freezer until you are ready to enjoy it for around 3 months. If it’s removed from the freezer and starts to melt, do not refreeze it.
Freeze your pudding without toppings – it’s best freshly decorated with the chocolate syrup, raspberries and mint just before serving.
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Frozen Christmas Pudding
Our Frozen Christmas Pudding is a dreamy festive dessert. It's bursting with berries, drizzled with chocolate and it's slimming friendly!
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Prep Time
10 MINS
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Cook Time
4 HR
- KCals 129
- Carbs 20G
Instructions
- Cut out a 15cm diameter disc of non-stick baking paper and set aside.
- Place the ice cream in a large bowl and break up a little with a wooden spoon. Leave to soften slightly for about 5 minutes, taking care not to let it melt too much; it should be just softened enough to be able to fold in the remaining ingredients.
- Add the raspberries, strawberries, blueberries, chocolate chunks and meringue chunks and quickly fold in using a large metal spoon until combined.
- Working quickly, scrape the mixture into a 1 litre freezer-safe pudding basin and level the surface. Place the non-stick baking paper disc on the surface of the ice cream and immediately place in the freezer. Freeze for a minimum of 4 hours or until completely solid in the centre.
- When you’re ready to serve, place a serving plate in the fridge to chill for about 10 minutes. Half fill a large heatproof bowl with some boiling water. Remove the frozen pudding from the freezer, remove the paper disc and carefully dip the pudding basin into the hot water for about 10-15 seconds, taking care not to let the water spill over onto the pudding. This should loosen the frozen pudding from the pudding basin. Quickly dry the outside of the pudding basin.
- Place the chilled serving plate upside down over the pudding basin then, holding both the plate and the pudding basin, quickly turn over to allow the frozen pudding to turn out onto the plate. If the pudding doesn’t release, dip the pudding basin in the boiling water for a further 10 seconds; quickly dry the outside of the pudding basin and turn the pudding out onto the plate.
- Quickly pour the chocolate sauce over the top of the pudding, letting it run down the sides. Decorate the top with 3 raspberries and a sprig of mint, if wished (optional) and serve immediately.
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Recipe notes
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