Ice Cream Plum Pudding
with spiced poached cherries and bitter chocolate
1 ice cream plum pudding (recipe below)
Spiced poached cherries (recipe below)
120g bitter 70% cocoa chocolate, melted (melt in a bowl over hot water or in a microwave on a low setting)
1 litre good quality vanilla bean ice cream
6 tablespoons slivered almonds, toasted
3 dessert spoons maraschino or glacé cherries, chopped
2 dessert spoons sultanas
2 dessert spoons dried mango, chopped
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 tablespoon Irish cream liqueur
1 tablespoon Cointreau
Spiced poached cherries
500g cherries, stones removed
125g caster sugar
Pinch ground allspice
Pinch ground ginger
1 star anise
1 cinnamon stick, split in half lengthways
½ vanilla bean, split in half, beans scraped out
For the plum pudding
Combine all the ingredients except the ice cream in a bowl and allow to stand for 1 hour for the flavours to infuse. Spoon the ice cream into the nut, fruit and almond mix and mix with a spoon until everything is fully combined. Spoon into a ceramic bowl, cover with plastic wrap and freeze overnight.
For the spiced poached cherries
Place all the ingredients in a pan, bring to the boil and gently poach for approximately 5-8 minutes or until the cherries soften. Remove from the heat and allow to cool for all the flavours to infuse. If required, strain the poaching liquid off the cherries and reduce in a pot on the stove until the liquid has thickened to the desired consistency.
Putting the pudding together
Dip the base of the ceramic bowl in warm water for a few seconds and run a butter knife around the edges.
Invert the bowl onto serving a platter and spoon over melted chocolate.
Top with spiced poached cherries and thicken liquid, serve immediately.