We tried this recipe from Donna Hay last Christmas and it was a huge hit with everyone from age 4 through to 84 years. It's beautiful. Not too heavy, but the ingredients combine so perfectly and full of flavour.
We also found the quantities in the recipe were generous and, because it is quite rich and you don't need a lot at once, it goes quite a long way and lasts quite a while .... the only exception to that might be if you have teenage boys in the house, as we all know how much they can eat.
Prepare it this weekend and it will be even more delicious by Thursday. We promise you will not be disappointed.
Serves 8-10
Ingredients
½ cup (110g) caster (superfine) sugar
1 cup (250ml) water
½ cup (85g) currants
¾ cup (100g) sweetened dried cranberries
2 litres vanilla ice-cream
2 teaspoons vanilla bean paste
1 teaspoon cinnamon
85g unsalted shelled pistachios, chopped
¼ cup (60ml) brandy
blackberries and raspberries, to serve (or other berries depending what looks best)
icing sugar, for dusting
Method
1. Place the sugar and water in a small saucepan over low heat and stir until sugar is dissolved. Bring to the boil for 1 minute.
2. Place the currants and cranberries in a bowl and pour over the sugar mixture. Set aside for 10 minutes or until the fruit is plump. Drain and allow to cool completely.
3. Place the ice-cream, vanilla and cinnamon in the bowl of an electric mixer and beat for 1 minute or until softened.
4. Stir through the currant mixture, pistachios and brandy and spoon into a 1.75 litre-capacity pudding basin lined with muslin.
5. Top with a round of non-stick baking paper and freeze for 4 hours or overnight until set.
6. To serve, top with berries and dust with icing sugar.
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