The Christmas countdown is officially on - I know, there's literally two days to go! And with the festive season being the most wonderful time of the year, I have been invited by Carte D’Or to share this really yummy Christmas dessert that offers a fresh update on the classic Christmas pudding. Served alongside ice cream, cranberries and mulled wine this dessert couldn't get more festive and is also a great way of using up any left-over Christmas pudding after the big day.
You can make this dessert vegan by swapping the ice cream for a non-dairy alternative. I love the Booja Booja ice creams but for something a little less pricey the Coconut Collaborative Frozen Yogurt collection is also a great choice. I have also chosen to top my pudding with mixed seeds, however you could use nuts, almonds or even superfood powders to make it even healthier.
Enjoy!
Ingredients
This dessert serves 3-4 people so adjust according to the number of people you would like to serve.
- 8 scoops of your chosen ice cream (I used Carte D'or Vanilla)
- 200g Christmas Pudding (I used alcohol and nut free)
- 100g of cranberry sauce (from a jar of fresh for added nutrition)
- 2 tablespoons of mulled wine
- Your choice of toppings - seeds, nuts, superfood powders, fresh fruits etc.
Method
- Cook your Christmas pudding according to the packet instructions. I normally steam mine but you could bake it in the oven.
- Crumble this into a bowl when cooked then move onto the sauce.
- Combine the cranberry sauce and mulled wine in a saucepan then cook over a low heat. This should take just a few minutes to combine and you could add sugar for more sweetness if you prefer.
- Scoop your ice cream into the bowl then drizzle over the sauce. Create layers of cake, ice cream and sauce if using the classic glass bowl.
- Sprinkle with your choice of toppings and enjoy!
No comments:
Post a Comment