- 250g (9oz) mixed dried fruit (we used currants, candied peel, glacé cherries and sultanas in ours)
- 4tbsp dark rum
- 4 free-range egg yolks
- 100g (4oz) caster sugar
- 350ml (12fl oz) double cream
- 100g (4oz) coconut cream
- 200g (7oz) Greek yogurt
- glacé cherries, to serve
- You will need:
- 8 mini pudding moulds or 1 x 1.2-litre (2pt) pudding basin, lined with clingfilm
Roughly chop the fruit then place in a bowl with the rum, cover and soak for at least 4 hours or overnight. (You can soak half the amount again and serve on the side. It will keep in the fridge for a week in a sealed container.)
Whisk the egg yolks and sugar together. Bring the cream to a boil then pour over the yolks, whisking all the time. Return to the pan then cook very gently, stirring all the time until it has thickened, just for a few minutes.
Take off the heat and stir in the coconut cream. Allow it to cool then add the yogurt and the dried fruit. Stir well then spoon into the pudding moulds or basin and freeze for at least 6 hours, or overnight, if possible.
To serve, take out of the freezer, leave at room temperature for 10 minutes, remove from moulds and top with a glacé cherry.
Top Tip for making Christmas Pudding Ice Cream
These puds will keep for up to a week in the freezer.