Frozen Christmas Pudding
|Butter||6 Ounce (150 Gram)|
|Icing sugar||6 Ounce (150 Gram)|
|Glace cherries||2 Ounce, chopped (50 Gram)|
|Angelica||1 Ounce, chopped (25 Gram)|
|Prunes||1 Ounce, chopped (25 Gram)|
|Dried apricots||1 Ounce, chopped (25 Gram)|
|Blanched almonds||2 Ounce, chopped (50 Gram)|
|Sultanas||2 Ounce (50 Gram)|
|Ground almonds||2 Ounce (50 Gram)|
|Cake crumbs||2 Ounce (50 Gram)|
|Brandy||15 Milliliter (1 Tablespoon)|
Beat the butter and icing sugar until light and soft, mix in the ground almonds and cake crumbs and add the brandy.
Stir in all of the chopped fruit, press the mixture into a 1/2 liter (1 pint) basin and freeze until needed.
Turn out of the bowl, thaw to room temperature, cover with whipped cream and add a sprig of holly.
A good alternative to conventional pudding on Boxing Day.
If unsalted butter is used, it will freeze for 9 months, with salted butter, it keeps for less time.