Frozen Plum Pudding Recipe
Ingredients
| Chopped candied cherries | 1⁄2 Cup (8 tbs) | |
| Milk | 2 Cup (32 tbs) | |
| Heavy cream | 2 Cup (32 tbs) | |
| Chopped citron | 1⁄2 Cup (8 tbs) | |
| Macaroon crumbs | 1⁄4 Cup (4 tbs) | |
| Sherry | 1⁄4 Cup (4 tbs) | |
| Chopped blanched almonds | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Dash | |
| Heavy cream | 3⁄4 Cup (12 tbs), whipped | |
| Ground cardamom | 3⁄4 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Eggs | 2 , beaten |
Nutrition Facts
Serving size: Complete recipe
Calories 3451 Calories from Fat 2520
% Daily Value*
Total Fat 287 g441.2%
Saturated Fat 166.7 g833.4%
Trans Fat 0 g
Cholesterol 1372.4 mg457.5%
Sodium 952 mg39.7%
Total Carbohydrates 193 g64.2%
Dietary Fiber 6.3 g25.3%
Sugars 143.8 g
Protein 48 g96.9%
Vitamin A 213.5% Vitamin C 28.5%
Calcium 108.6% Iron 22.6%
*Based on a 2000 Calorie diet
Directions
Combine sugar, salt, and cardamom in a saucepan.
Stir in eggs and milk.
Cook over a low heat, stirring constantly, until mixture coats a wooden spoon.
Cool, then stir in 2 cups heavy cream.
Pour into ice cream freezer and freeze until mushy.
Then add the sherry flavored cherries and citron, the macaroon crumbs, and almonds.
Continue cranking the freezer until mixture is firm.
Pack into a 6 cup plum pudding or gelatin mold and cover securely.
Place in freezer compartment of refrigerator overnight to mellow.
Un mold on a serving platter and return to freezer an hour or two or until firm.
Frost the pudding with whipped cream sweetened with sugar.
Return to freezer until whipped cream is firm.
Chef
