Make use of your leftover pudding with this delicious recipe.


  • 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
  • 250 g strawberries
  • 50 g butter
  • 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


  • 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.

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