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Desserts & Baking

Layered Christmas pudding and vanilla ice cream terrine served with warm white chocolate

By Abigail Donnelly
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6
Easy
15 minutes, plus 1 to 2 hours chilling time
2 minutes
Wine/Spirit Pairing
Tierhoek Straw Wine 2007
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Ingredients

Method
  • 1 x 900 g classic Christmas pudding
  • 1 x 2 litre tub vanilla ice cream
  • 1 x 100 g slab good-quality white chocolate
  • Silver balls, for scattering

Method

Ingredients

Line a 30 cm x 10 cm rectangular tin with clingfilm. Crumble the Christmas pudding into a mixing bowl.

Spoon the ice cream and crumbled pudding into the tin, to create separate layers. Freeze until set.

Unmould the terrine and remove the clingfilm. Melt the white chocolate in a small pouring jug.

Pour the melted chocolate liberally over the terrine and serve immediately. Scatter with silver balls.

Per serving: 2278 kJ, 8.7 g protein, 25.9 g fat, 136.2 g carbs
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    Eline Wheeler
    26 December 2021

    Incredibly delicious. I used Christmas cake. The vanilla ice cream balances the crumbs of the fruitcake perfectly. This is our new favorite. ❤️

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