Easy Ice Cream Christmas Pudding

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Recipe's preparation

Put a mixing bowl on top of TM, set scales and measure in 300grams mixed fruit tare back scales and measure in 100grams of your choice of liqueur (I prefer Tia Maria) remove from TM and stir through 1 teaspoon of mixed spice.

Cover bowl and set aside for 2 hours or overnight for liqueur to absorb

After liqueur has absorbed place condensed milk and vanilla bean paste in TM bowl and blend for 30 seconds/speed 6

Remove from bowl and set aside

Without cleaning bowl insert butterfly, add cream and whip 20 to 30seconds speed 4 or slighly longer until soft peaks form

Remove butterfly and place condensed milk mixture back into bowl and blend 3 sec on speed 6

Remove mixture and gently fold through mixed fruit and liqueur mixture till well incorporated

Line up to 8 small pudding shaped dishes or 2 normal sized pudding dishes with glad wrap (makes it easier to remove once frozen)

Place mixture into dishes, cover and freeze

 

To make Ice Magic to decorate the top

Clean and dry bowl

Place chocolate into TM bowl tare scales and add 80 grams of coconut oil.

Cook 50 degrees speed 2 for 2 minutes or until combined and fully melted

Pour into a sterilised jar and store in your pantry not the fridge as it will harden. If mixture becomes solid place into microwave for a few seconds and shake or stir before pouring over your puddings to decorate

There will be enough mixture to keep in your pantry for future use (It's delicious on any icecream)

Decorate puddings with a Glace Cherry or Jaffa ball on top with a few sprigs of mint leaves (lolly or fresh form)