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Essential Whipping Cream300ml
300mlItem price
£1.40Price per unit
46.7p/100mlElly Curshen's great recipe for using leftover Christmas pudding makes the most of its flavour and texture ensuring nothing goes to waste.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Whip the cream in a large mixing bowl until stiff peaks form. Use a large metal spoon to fold in the condensed milk, Baileys and sea salt flakes, then gently add the Christmas pudding. Combine fully, taking care not to knock all the air out of the cream.
Pour the mixture into a shallow container (about 1L) and freeze for at least 12 hours until firm, or until needed (for up to 3 months). It should be soft enough to scoop straight from the freezer. I serve this scattered with chopped almonds and a few ice cream wafers on the side, but it is also delicious on its own.
You can also make the ice cream without the crumbs, and serve with your favourite toppings.
Typical values per serving when made using specific products in recipe
Energy | 1,447kJ/ 348kcals |
---|---|
Fat | 25g |
Saturated Fat | 15g |
Carbohydrates | 25g |
Sugars | 23g |
Fibre | 0.7g |
Protein | 3.5g |
Salt | 0.5g |
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46.7p/100ml0 added
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£1.15Price per unit
29p/100g0 added
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£13.00Price per unit
£18.58/litre0 added
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£1.85Price per unit
£12.34/kg0 added
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£2.50Price per unit
£2.50/100g