Deep Fried Christmas Pudding Icecream
Make use of your leftover pudding with this delicious recipe.
Ingredients
- 6 egg yolks
- 250 ml cream
- 250 ml milk
- 150 g castor sugar
- 25g glucose
- 200 g pudding mix (chopped)
- for the red fruit compote:
- 250 g cranberries
- 50 g butter
- 250 g strawberries
- 200 g castor sugar
- pinch nutmeg
- pinch cloves
- 1 orange juice and zest
- 250 ml cranberry juice
- for the crust coating:
- 4 eggs mixed
- 400 g left over cookies and toasted almonds
Method
- Bring your milk, cream and glucose to the boil.
- Quickly whisk the egg yolks and sugar and add liquid slowly until completely incorporated.
- Place pudding mix into liquid and blend.
- Allow this mix to cool and place into an ice-cream machine. Make icecream one day in advance, to ensure its solid.
- Shape ice-cream into individual balls.
- For the Red Fruit Compote:
- Sweat the cranberries and strawberries in the butter, add the sugar and cook until it dissolves. Add orange zest, juice and cranberry juice. Cook slowly until mix thickens.
- Add orange zest juice and cranberry juice, cook slowly, mix.
- Assembly:
- Place solid balls of ice-cream into the egg mix and coat.
- Remove from egg mix and place into crumbs.
- Do this process twice.
- Deep fry at 170°c until lightly brown.
- Serve immediately for best results.
