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Frozen Christmas Pudding

  • Prep Time
    10 MINS
  • Cook Time
    4 HR
  • KCals 129
  • Carbs 20G
8 Servings

Ingredients

  • 472 g tub of reduced-fat vanilla ice cream
  • 60 g raspberries
  • 60 g small strawberries stalks removed and quartered
  • 40 g blueberries
  • 25 g small plain chocolate chunks or chocolate chips
  • 2 ready-made meringue nests broken into chunks (approx. 13g each)
  • 2 tbsp low-calorie chocolate syrup

To decorate (optional)

  • 3 raspberries to decorate
  • a sprig of mint to decorate

Instructions

  1. Cut out a 15cm diameter disc of non-stick baking paper and set aside.

  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.

  3. Add the raspberries, strawberries, blueberries, chocolate chunks and meringue chunks and quickly fold in using a large metal spoon until combined.

  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.

  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.

  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.

  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.

Enjoy!

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