- 750ml vegan vanilla ice cream
- 1 tsp cinnamon
- 50g vegan glace cherries (*check label for E120 (cochineal) made from crushed insects)
- 50g mixed peel
- 50g vegan chocolate chips
- 25g dried cranberries
- 25g sultanas
- 2 unwaxed tangerines
- 50g caster sugar
You will need a freezer-proof pudding basin large enough to hold the ice cream.
- Allow the ice cream to thaw and put it into a large mixing bowl. Stir in the cinnamon, cherries, mixed peel, chocolate chips, cranberries and sultanas. (You can change what you choose to add to the ice cream, but it’s best not to add more than 200g of your chosen ingredients in total.)
- Wash the tangerines in warm water and dry them with a cloth, to remove any chemical residues (you are going to be eating the skin). Cut each tangerine into 6-8 fine slices. Put them into a large saucepan with half a litre of water and the caster sugar. Bring the mixture to boiling point, then simmer for 15 minutes until the liquid is reduced and the tangerine slices are soft.
- Take the pan off the heat. Using a slotted spoon, carefully take the tangerine slices out of the pan and transfer them to a plate to cool.
- Arrange approximately half of the tangerine slices around the sides of the pudding basin, pressing them down so that they don’t slide. Chop the slices that are left over and add them to the ice cream mixture.
- Carefully spoon the ice cream into the pudding basin and put it into the freezer for at least 12 hours.
- When you are ready to serve the ice cream, take it out of the freezer and dip the basin into a sink full of lukewarm water for a few moments. Turn the ice cream out onto a serving dish.
- Brush two or three washed holly leaves with melted vegan chocolate and refrigerate until the chocolate is solid. Carefully peel away the leaves and use the chocolate leaves to decorate your pudding.
- You could make individual puddings by freezing the ice cream mixture in silicon muffin cases.
- It is also possible to flambé the pudding! You’ll need to warm a little brandy in a small saucepan for a few moments, just long enough for some of the alcohol to be converted to a flammable vapour. You can then (carefully!) light the vapour and quickly pour the flaming brandy over the ice cream.
By Jane Hughes, author of Vegan - 100 Everyday Recipes