Christmas Pudding ice cream – Sarah Raven’s Complete Christmas

Christmas pudding ice cream

I think I’ve already mentioned I love Christmas leftovers. I didn’t make a Christmas pudding this year which I was a bit sad about as I love the ritual. But I’d bought a Heston hidden orange Christmas pudding last year as we were going to Dubai and we loved it so much I decided to buy one again this year, it is rare that I prefer a commercial version of anything over home-made. We made very good inroads on the pudding Christmas day but there was some left so I decided to try the Christmas pudding ice-cream from Sarah Raven’s Complete Christmas book for New years eve dinner. We have a barely unused ice-cream maker that you need to plan ahead and put into the freezer at least the day before, but I’ve had time to browse through my Christmas cook books this year and plan ahead.

Ingredient quantities are a little odd, I assume they don’t need to be precise for this recipe, also condensed milk comes in cans measured in ml in the UK so I don’t understand why the measurement is in grams.

I haven’t quite got the hang of the ice cream maker and the ice cream did have to go into the freezer for a while afterwards anyway. The pudding had a tendency to sink in the ice cream so regular stirring as it froze was essential, next time I’ll ensure the ice cream is sufficiently frozen that it can support the weight of the pudding before I mix it in.

End result is delicious, I’ll definitely be making this again next year with left over pudding.


  • 568ml milk
  • 100g caster sugar
  • a few drops vanilla extract
  • 220g sweetened condensed milk
  • pinch salt
  • 475ml whipping or double cream
  • 150g Christmas pudding broken up
  • slosh rum to taste


  1. Heat the milk, sugar and vanilla extract and bring to boiling point. Remove from the heat and cool
  2. Add the condensed milk, salt and cream
  3. Put in an ice cream maker and freeze/churn for 20 minutes. Fold in the Christmas pudding and add the rum to taste. Put into a container and freeze
  4. If you don’t have an ice-cream maker pour mixture into a plastic container and freeze for 2 hours. Remove from the freezer and stir well. Return to the freezer and repeat this process twice, stirring at 2 hour intervals, before serving.

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