Deep Fried Christmas Pudding Icecream

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
  • 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


  1. Bring your milk, cream and glucose to the boil.
  2. Quickly whisk the egg yolks and sugar and add liquid slowly until completely incorporated.
  3. Place pudding mix into liquid and blend.
  4. Allow this mix to cool and place into an ice-cream machine. Make icecream one day in advance, to ensure its solid.
  5. Shape ice-cream into individual balls.
  6. For the Red Fruit Compote:
  7. 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.
  8. Add orange zest juice and cranberry juice, cook slowly, mix.
  9. Assembly:
  10. Place solid balls of ice-cream into the egg mix and coat.
  11. Remove from egg mix and place into crumbs.
  12. Do this process twice.
  13. Deep fry at 170°c until lightly brown.
  14. Serve immediately for best results.


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