Christmas pudding....

[seeker]

....is it too late to make one?

And has anyone even made the rather wacky looking one in Nigella's Feast book?

I've never made a Christmas pud Seeker, so I wouldn't know if its too late, but my DH makes a fab Christmas pud icecream, if you're interested.

I made mine three days ago- and the same last year. It's not too late- it was delicious! And it's much easier than you'd think too.
You 're meant to soak the fruit over night in brandy or rum so that uses aday- then it needs such hours of boiling so I do half on chritmas eve as there' no room on the stove on xmas day.
I've also found that you don't have to stick religiously to a recipe either- I added some stem ginger and its syrup- and one of Nigella's uses chestnuts.

can i have the xmas pudding ice cream recipe please

I remember my old boss made some a few years ago... it was SOOOO yummy and my ice cream maker has been filed away for a while now!

You can, I shall go in search for it now!

Right then, you will need:

1.2 ltr/2 pint pudding basin
1pt double cream
411g jar luxury mince meat
4 tblspoon rum or brandy (optional)
grated rind & juice of one lemon and 1 orange
3oz chopped brazil nuts
3oz 70% chocolate
3oz white chocolate
glace cherries and angelica to decorate.

1. Lightly whip the cream, then stir in mince meat, alcohol, orange & lemon zest and juice and brazil nuts.

1. Spoon into basin, cover with cling film and freeze for 5-6 hours or overnight.

1. To, serve, briefly immerse basin in boiling water and turn out onto serving plate.

1. Melt the dark choc and spoon over, so it runs down the sides, then return to the freezer for it to set.

1. Do the same with the white choc, spoon over to give a dollop of cream effect!

1. Cut angelica into diamonds and put on top with glace cherries, in a holly & berry style.

1. Return to freezer and remove 15 mins prior to serving.

Enjoy!

sounds very yummy

thank you
so wont need to churn it in icecream machine then?

Ok - dd's made her pudding - and very nice it smells too. We used a Nigel Slater recipe. It was steamed in the slow oven of the range for about 10 hours so it MUST be cooked!

Next question. Do we have to steam it again tomorrow or can you microwave them?

thanks, oh Gurus!