Love Your Leftovers!

Do you have a plum pudding left over from Christmas?

Excellent! Because we’re turning plum pudding on its head with our Super Christmas Gelato Filled Plum Pudding!

Plum puddings can be challenging to hollow out. They tend to break just before you’ve removed almost enough to have a decent pudding cavity to fill. Removing it slowly will help to avoid breaking. We know this because one broke on us just before we removed the last spoonful. It went down in 3 pieces!

But there is another way!

Try scooping the centre out first, and if it works, brilliant! If it doesn’t, there is a very easy cheat.

Find a bowl that is slightly taller than the pudding. Line it with two layers of glad wrap.

Start laying the broken plum pudding pieces in the base of the bowl and work your way up the sides with more pudding pieces. You want it to be around 5cm thick, so the pudding has enough body and strength to hold together.

Compress the pudding as you go so you get a firm shell that won’t collapse or break apart. If you really love pudding, you can make it thicker than 5cms.

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Ingredients

1 Mandi’s Kitchen 500g plum pudding

1 tub Gelista’s Blood Orange & Dark Chocolate Gelato

Method

Allow the gelato to soften out of the freezer while you prepare the pudding.

Turn your pudding upside down. Using a knife, cut a circle about 5 cm from the outside edge of the pudding.

You need to keep the base piece to put back on after you’ve filled it, so try to carefully get your fingers under the cut top part, aiming to remove it in one piece. But don’t stress if it breaks. Put it aside for later.

Gently pull out the cake, making the cut deeper as you go.

Fill the cavity with the softened gelato. Replace the top, wrap tightly with glad wrap, and place back in the freezer.

Pull it out when you are ready to eat it.

We’ve topped it with a sliced plum and a few mint leaves for colour.