Festive Ice Cream Pudding

Festive Ice Cream Pudding


2 cups dried mixed fruit
60ml brandy
¾ cup (100g) toasted almonds chopped
1½ teaspoons mixed spice
2 litres low-fat ice-cream


Place fruit in large mixing bowl, pour brandy over fruit, leave for a few hours. Add almonds and mixed spice. Fold together with softened ice-cream. Line a 6 to 8 cup pudding basin with plastic wrap, spoon in mixture. Cover with plastic wrap and freeze overnight.

Variations: Replace almonds with preferred nuts e.g. pecans, walnuts, macadamias or replace brandy with rum or with any liqueur you like e.g. Cointreau, Grand Marnier, Malibu or Drambuie.

Credits: 'Symply Too Good To Be True Book 1' by Annette Sym

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