Anzac Christmas Pudding Recipe
I'm not entirely sure of the history behind this Christmas pudding recipe, but I do know that Anzac stands for Australia and New Zealand Army Corps. It's likely therefore that this is a dish that was served to soldiers at Christmas time. Of course Christmas is slap bang in the middle of summer for our friends down under and it comes as no surprise that they would prefer something cold and cooling rather than a hot pudding on one of the hottest days of the year.
- 1 level tablespoon melted butter
- 1/2 pint whipping cream
- 1 heaped tablespoon shortbread biscuit, crushed
- 6 tablespoons mincemeat
- 2 tablespoons brandy
- 1 pint vanilla ice cream
- 4oz red glace/candied cherries
- 4oz green glace/candied cherries
- 2 tablespoons chopped almonds
- 1 tablespoon pistachio nuts
- few drops almond essence
- 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.
Prep Time: 5 minutes
Cook Time: 360 minutes
Yield: 4-6 portions