Leftover Christmas Pudding Ice Cream

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“We have this pudding always as a dessert at Christmas...not because I like it so much but because my husband is English. There is always pudding left and this dessert I do like! It also works well with fruit cake and if you don't want to use alcohol... substitute with orange juice”

Ingredients Nutrition

  • 4 eggs, separated
  • 113.39 g caster sugar (fine sugar)
  • 113.39-170.09 g left-over christmas plum pudding (more if you prefer)
  • 29.58-44.37 ml rum (brandy or orange liquer)
  • 300 ml double cream


  1. Whisk the egg yolks with the sugar until thick and pale.
  2. Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
  3. Add the rum and mix.
  4. Whip the cream until soft peaks and fold into the mixture.
  5. Whip the egg whites, stiffly, and fold into the mixture.
  6. Transfer to a container and freeze for several hours until set.
  7. This ice cream does not require beating during freezing.

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