Frozen Christmas Pudding
|Macaroon crumbs||1 1⁄2 Cup (24 tbs), crushed (About 14 Small Macaroons)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Chopped pitted dates||1⁄2 Cup (8 tbs)|
|Chopped candied pineapple||1⁄4 Cup (4 tbs)|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Marshmallows||8 , quartered|
|Orange juice||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Combine crumbs, pecans, dates, pineapple, orange and lemon peels, cinnamon, and nutmeg in a bowl; set aside.
Heat marshmallows, orange juice, and sugar together in the top of a double boiler over boiling water until marshmallows are melted, stirring occasionally.
Blend into fruit mixture.
Fold in whipped cream.
Put 10 paper baking cups, 21/4X11/4 inches, into refrigerator trays or muffin-pan wells.
Spoon mixture into cups; freeze until firm.
When ready to serve, garnish each with a holly spray formed with red cinnamon candies and pieces of green gumdrops.