Baileys Christmas ice cream pudding
You can’t get much easier than this – just stir everything together. this recipe makes two large puddings – so pop these in the freezer well in advance, for easy and impressive soft-scoop ice cream that’s perfect to serve for two different meals.
You will need:
✽ 600ml double cream
✽ 100ml Irish cream liqueur (Baileys)
✽ 397g can condensed milk
✽ ½tsp ground ginger
✽ 225g jar cocktail cherries, drained
✽ 350g jar stem ginger, drained and
chopped into small pieces
✽ 100g amaretti biscuits, roughly crushed
✽ 100g plain chocolate, chopped
✽ 400g can caramel
For the chocolate sauce (optional):
✽ 150g plain chocolate, broken into squares
✽ 15g butter
✽ 4tbsp double cream
✽ Holly leaves, to decorate
How to do it:
1 Whip the cream until softly peaking. Pour in the Irish cream liqueur and condensed milk and whisk in.
2 Stir in the ground ginger, cherries, stem ginger, amaretti and chocolate.
3 Spoon in the caramel and stir to swirl into mixture.
4 Line two 1ltr pudding basins with cling film. Carefully pour in the creamy mixture to the bowls and cover with cling film. Freeze for at l east 7 hours before serving.
5 To serve, first make the sauce: Melt the chocolate, butter and cream in a heatproof bowl over a pan of gently simmering water.
6 Turn the pudding out on to a serving plate or cake stand and drizzle over some chocolate sauce. Decorate with a sprig of holly.
Prep time: 20 Mins Plus Freezing Cook time: 10 Mins Fat: 38g sat Fat: 22g Cals: 640 Cost: 80P Per serve Carbs: 47g