Boozy Fruit Ice Cream Pudding
750ml double cream
30g caster sugar
400-425 carton of ready made custard
250g of boozy fruits (recipe below) chopped
2 x 600ml pudding basins lined with cling-wrap.
Whisk the cream with the sugar until it forms soft peaks. Stir in custard and boozy fruits. Divide the mixture between the two basins, reserving about 2 tablespoons to sandwich together.
Freeze for two hours then gently stir to distribute the fruit. Return to the freezer.
Unmold using a hot cloth onto a plate or dip quickly in hot water. Spread the reserved mixture onto base of pudding. Place other on to form a ball. Wrap in cling and return to freezer. To serve – soften in fridge for about 20 mins. Serve with extra boozy fruit if liked.
300-350g of glace’ fruit, cherries, pineapple, citron peel
150ml Marsala wine
There is no need to wash the sugary coating from the glace’ fruits as it will dissolve during storage.
Roughly chop fruit. Put in a container or jar with lid ,cover with the marsala ,leave in a cool place for at least 2 weeks, longer if you can.