Christmas pudding ice cream with satsumas and caramel sauce
To be honest, writes James Martin, I'm not a big fan of Christmas pudding so I think this is a much better way to eat it. In any case, it's an ideal method for using up the leftovers. If you've bought a pudding especially for this recipe, first cook according to the instructions on the packet. Instead of the brandy, try Japanese yuzu juice (one capful would be enough), which is like essence of satsuma and mandarin - it really enhances the flavour!
Christmas pudding ice cream
- 1 x 500ml tub vanilla ice cream
- 200g (7oz) Christmas pudding
- 2 tbsp brandy
- 200g (7oz) caster sugar, plus extra for sprinkling
- 1 x vanilla pod, split
- 4 satsumas, peeled and cut in half widthways
Serves 4. Makes 500ml ice cream
- Remove the ice cream from the freezer and allow to soften slightly for 5-10 minutes. Meanwhile, crumble the Christmas pudding into a mixing bowl and pour over the brandy. Allow to marinate for 10 minutes.
- Take the ice cream and mix in the crumbled Christmas pudding, then place back in the freezer until required, removing 5-10 minutes before serving.
- Preheat the oven to 180°C (350°F), Gas 4.
- Pour the sugar into a non-stick saucepan and set on the hob over a medium heat. Allow to caramelise, then remove from the heat. Add the split vanilla pod and scraped-out seeds, then gradually add 50ml (2fl oz) water, stirring it in, and set aside.
- Place the satsumas on a baking sheet, sprinkle with a little sugar and roast for 5-6 minutes. Remove from the oven and place in a serving dish. Pour over the caramel sauce and serve each with a scoop of the Christmas pudding ice cream.
James Martin's book, My Kitchen (Collins, £20) is out now with hundreds of seasonal recipes.
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