Odlums Plum Pudding Ice Cream


What you need:

  • Half a Plum Pudding
  • 500g carton Ready to Serve Custard
  • 125g / 4oz Shamrock Coloured Cherries
  • 2/3 tbsp Baileys (optional)

Caramel Sauce

  • 175g / 6oz Butter
  • 175g / 6oz Golden Syrup
  • 2 tbsp Shamrock Dark Muscovado Sugar

How to:

  1. Place custard in a large mixing bowl.
  2. Break up plum pudding and stir through the custard with the cherries and Baileys (if used).
  3. Line a 2 pint pudding bowl (suitable for freezer) with cling film. Pour in mixture and transfer to freezer.
  4. To serve, turn the pudding on to a plate and pour warm caramel sauce (see below) over the top.

To make caramel sauce Place all ingredients in a small saucepan and stir constantly, while bringing to the boil. Simmer for 1-2 minutes until syrup-like. Serve while warm.