My mum makes the best iced Christmas pudding. No argument. These however are a very good quick and easy alternative. They hardly take any time at all to prepare but make a very impressive dessert. They are also considerably lighter after your Christmas dinner then the traditional option.
Make sure that you use a fat-free mincemeat in these, any with fat in them tend to give the ice cream a slightly funny texture once it’s frozen. This is my recipe for it, https://colonialcravings.wordpress.com/2013/12/02/fat-free-mincemeat/.
I like to serve these smothered in my boozy hot chocolate sauce, https://colonialcravings.wordpress.com/2014/04/04/no-churn-malted-milk-ice-cream-with-boozy-hot-chocolate-sauce/. It is Christmas after all.
makes 4-6 (depending on how big your moulds are)
300ml double cream
175g condensed milk
150g fat-free mincemeat
2 tbsp whisky/rum
extra glace cherries (optional)
Line your mini pudding basins with cling film to help you to remove the ice cream for serving.
Beat the cream and condensed milk together until they are really thick and fluffy. Add the mincemeat and whisky and beat again. Divide the mixture between the moulds and cover the tops with more cling film. Freeze until solid.
Carefully unmold the iced pudding and remove the cling-film before pouring on a generous amount of chocolate sauce.