Spice and ice 2
This is a from-scratch ice cream plum pudding recipe (which doesn’t need an ice cream maker) and it does require a bit more work than the easy version [See 2 July] but it is really, really good so you’re likely to think that it’s worth the effort.
Ice Cream Plum Pudding
|START||:||1 day before|
|PREPARATION TIME||:||10 + 20 minutes|
150g glacé fruit 3 tbs castor sugar ½ tsp cloves
2 tbs sultanas 450ml cream pudding tokens (optional)
2 tbs rum ½ tsp cinnamon
3 eggs ½ tsp nutmeg
Chop the glacé fruit and soak it and the sultanas in the rum overnight.
Separate the eggs and beat the yolks with the sugar until white. Whip the cream. Beat the whites until very firm.
Rinse the pudding bowl in cold water.
Fold the fruit and spices into the yolks, then fold in the cream and then the whites. Pour into the mould and drop the pudding tokens in. Freeze.
I believe in moderation in all things, including moderation itself so, although I know it’s smart to cut back on sugar, I don’t think cutting it out entirely is a good idea and certainly not if it makes you as cross as Cassidy, who snapped at Wendy last night when offered a gin and tonic.
“Do you know how much sugar there is in tonic water?” she growled.
“No idea,” said Wendy calmly to Cassidy and then she turned to Don and added, “I’ll have hers.”
 The children would often have a second slice of this even if I didn’t put money in it.
 Which is why having a serious feast at Christmas is such a good idea even though we should eat sparingly the rest of the year.