ICE CREAM AND PUDDING RECIPES
EASY CHRISTMAS PUDDING ICE CREAM RECIPE - BBC GOOD FOOD
Use up leftover Christmas pudding in this tasty frozen treat from BBC Good Food reader Jo Langley
Provided by Good Food team
Categories Dessert, Treat
Total Time 15 minutes
Prep Time 15 minutes
Yield 10
Number Of Ingredients 5
Steps:
- Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.
- In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set.
Nutrition Facts : Calories 288 calories, FatContent 20 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 19 grams sugar, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium
ICE CREAM RECIPES - BBC GOOD FOOD
Cool down during summer with these indulgent ice creams and refreshing sorbets. From classic vanilla to tropical ice cream cake, try our tempting treats
Provided by Good Food team
Number Of Ingredients 1
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Calories 310 per serving
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BANANA PANETTONE PUDDING | JAMIE OLIVER RECIPES
From jamieoliver.com
Calories 363 calories per serving
Calories 363 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. ON THE DAY In a large mixing bowl, mash 50g of butter with a pinch of cinnamon, 50g of sugar and the vanilla paste. Crack in the eggs, squeeze in the clementine juice, add the milk and whisk together. At this point, you could add a splash of smooth whisky, brandy or golden rum, if you wish. Peel, finely slice and add the bananas, destone, finely chop and add the dates, randomly tear in the panettone, and mix it all together really well. Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon, then cover and refrigerate until needed. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes while you make the sauce. Put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on a medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally – don’t be tempted to touch it. Stand back and whisk in the cream until smooth and combined – it will bubble vigorously – then whisk in the remaining 15g of butter. Either pour the sauce over the pudding, or carefully decant it into a cute jug, for pouring at the table. Great with vanilla ice cream, if you so wish.
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BANANA PANETTONE PUDDING | JAMIE OLIVER RECIPES
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Calories 363 calories per serving
Calories 363 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. ON THE DAY In a large mixing bowl, mash 50g of butter with a pinch of cinnamon, 50g of sugar and the vanilla paste. Crack in the eggs, squeeze in the clementine juice, add the milk and whisk together. At this point, you could add a splash of smooth whisky, brandy or golden rum, if you wish. Peel, finely slice and add the bananas, destone, finely chop and add the dates, randomly tear in the panettone, and mix it all together really well. Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon, then cover and refrigerate until needed. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes while you make the sauce. Put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on a medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally – don’t be tempted to touch it. Stand back and whisk in the cream until smooth and combined – it will bubble vigorously – then whisk in the remaining 15g of butter. Either pour the sauce over the pudding, or carefully decant it into a cute jug, for pouring at the table. Great with vanilla ice cream, if you so wish.
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From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Desserts
Calories 244 calories per serving
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Reviews 4.6
Total Time 20 minutes
Category Desserts
Calories 244 calories per serving
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