Recession-proof your meals with this Australian dessert
December 9, 2009 by Louise Ross
Filed under Food, H & G
The Brits eat a heavy, dried-fruit filled steamed pudding at Christmastime. “Plum pudding” is usually served with hot brandy sauce. In Australia we have an ice cream version of that pudding.
Here in the United States, pie is the holiday dessert, and because it’s often served with ice cream, I thought I’d share my recipe for “Aussie Ice Cream Plum Pud.” You’ll love it with your favorite fruit pie or on its own with hot fudge sauce. Plus, it can be made with any vanilla ice cream — even the iced-over leftovers at the back of the freezer, and any leftover holiday dried fruits and nuts.
Aussie ice cream plum pudding
2 pints of vanilla ice cream
½ cup unsalted toasted almond slivers or toasted pecans
½ cup raisins or cranberries (or a mix of both)
½ cup candied orange and lemon peel
½ cup chopped candied ginger (or chocolate-coated candied ginger pieces)
2 teaspoons cinnamon
1 teaspoon nutmeg
½ cup Bailey’s Irish Cream
½ cup brandy
Soak raisins and cranberries, candied peel and ginger in brandy overnight. The following day, soften the ice cream, and empty into a large bowl. Add the soaked fruits, toasted nuts, spices and Bailey’s. Mix well so all ingredients are sufficiently blended. Then spoon mixture into a freezer tray and pop in freezer until solid.
— By Louise Ross
Ross, of Boulder, writes a recession-strategy food blog, www.markettomouth.blogspot.com. Here, she shares tips on grocery shopping on a budget and cooking healthy meals with no waste and no fuss. Contact her at markettomouth@gmail.com.
What is up with Women's Magazine featuring someone like this Louise Ross? When you click around to see her website and twitter, you find that none of it has been updated since last summer. I looked around for this woman's credentials. It is impossible to find any. She offers none at her own website.