Christmas Recipes > Anzac Christmas Pudding
1/2 pint whipping cream
1 heaped tablespoon shortbread biscuit, crushed
6 tablespoons mincemeat
2 tablespoons brandy
1 pint vanilla ice cream
1/2 cup (4oz) red glace/candied cherries
1/2 cup (4oz) green glace/candied cherries
2 tablespoons chopped almonds
1 tablespoon pistachio nuts
few drops almond essence
(see measure conversions for more information)
- Coat this with the biscuit crumbs.
- Whip the cream until stiff.
- Fold in the mincemeat.
- Fold in the brandy.
- Put this into the basin and put into the freezer for 30 minutes.
- Using a spoon coat the inside of the crumb-lined basin with the semi-frozen mix.
- Make sure that you leave a large cavity in the centre of the basin.
- Return the basin to the freezer for 1 hour.
- Allow the vanilla ice cream to soften a little and then add 2oz each of the green and red cherries.
- Add the almonds and pistachio nuts.
- Add the almond essence.
- Spoon this into the hollow in the frozen cream mixture.
- Smooth the top over and cover with grease proof paper.
- Freeze until fully frozen.
- Remove from freezer about 30 minutes before serving.
- Serve decorated with remaining cherries and a sprig of holly.
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Comment Script
How to make Anzac Christmas pudding:
Anzac stands for Australia and New Zealand Army Corps. This is a suitably cooling yet traditionally based pudding ideal for celebrating Christmas.
Ingredients
1 level tablespoon melted butter1/2 pint whipping cream
1 heaped tablespoon shortbread biscuit, crushed
6 tablespoons mincemeat
2 tablespoons brandy
1 pint vanilla ice cream
1/2 cup (4oz) red glace/candied cherries
1/2 cup (4oz) green glace/candied cherries
2 tablespoons chopped almonds
1 tablespoon pistachio nuts
few drops almond essence
(see measure conversions for more information)
Method
- Brush a 1 pint pudding basin with the melted butter.- Coat this with the biscuit crumbs.
- Whip the cream until stiff.
- Fold in the mincemeat.
- Fold in the brandy.
- Put this into the basin and put into the freezer for 30 minutes.
- Using a spoon coat the inside of the crumb-lined basin with the semi-frozen mix.
- Make sure that you leave a large cavity in the centre of the basin.
- Return the basin to the freezer for 1 hour.
- Allow the vanilla ice cream to soften a little and then add 2oz each of the green and red cherries.
- Add the almonds and pistachio nuts.
- Add the almond essence.
- Spoon this into the hollow in the frozen cream mixture.
- Smooth the top over and cover with grease proof paper.
- Freeze until fully frozen.
- Remove from freezer about 30 minutes before serving.
- Serve decorated with remaining cherries and a sprig of holly.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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