Christmas Pudding Icecream Cake with Peach Salad

Ready in 1 hour, plus freezing | Serves 8



  • 12 egg yolks
  • 500ml double cream
  • 500ml single cream
  • 75gm (1/3 cup) brown sugar
  • 75gm (1/3 cup) white sugar
  • 1 vanilla bean, split and seeds scraped
  • Finely grated rind of ½ a lemon and orange.
  • 3 cloves, cracked
  • 1 tsp ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 90gm brown bread, broken into small pieces
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon pure icing sugar
  • 2 tablespoons finely chopped candied orange, clementine or lemon peel (visit Deli Planet to purchase good quality candied fruit)
  • 1 tablespoon brandy
  • 35gm, toasted hazelnuts, peeled and coarsely chopped (we suggest Master of Spices brand)
  • 75gm raisins
  • 80gm sultanas



  1. At least half an hour before (overnight is bettter) add raisins and currants to a small pan with 3 cracked cloves, three tbspn brandy. Heat until warmed. Add candied fruit, and zest, then allow to cool.
  2. Grease a 3 litre mould (ideally a silicon star or Christmas shaped mould but alternatively a terrine or cake mould) if using a terrine or cake tin mould line with plastic wrap, leave enough wrap overhanging to cover the top.
  3. Place sugar and 2 tbspns cold water in a small saucepan pan over low heat. Stir once or twice until sugar dissolves, then increase heat to high and cook for approximately 5-7 mins, do not stir at this stage, using a pastry brush brush down the sides of pan to stop sugar crystals forming. Cook until sugar syrup reaches 120C or is at the hard ball stage. This occurs when you place a ball of the syrup in a glass of cold water it forms a firm, clear ball, or. Mixture should not darken to caramel.
  4. While the sugar syrup is cooking beat the egg yolks until doubled in volume. Slowly trickle just cooked sugar syrup into the egg yolks while beating continuously. Continue beating until mixture increases considerably in volume and becomes thick and foamy. This is a basic Pate a bombe base for making parfait and semifreddos.
  5. Halve vanilla bean and scrape out seeds. Add to cream and beat until soft peaks form.
    Preheat oven to 180C. Place bread on a baking tray and cook for 3-4 minutes or until lightly golden, drizzle melted butter over and dust with icing sugar, cinnamon and nutmeg then return to oven and cook for 3 minutes or until caramelised (take care not to burn bread). Cool.

  6. Add fruit, nuts and bread into the pate a bombe. Gently fold cream into the pate a bombe.
    Pour into mould and freeze overnight and up to three weeks in advance.

    To unmould dip into warm water for a few seconds and invert onto a serving platter.

    Recipe courtesy of Wiffens.


  • WHAT’S IN SEASON | FRUIT: IN SEASON Apples, pears, quinces, persimmons, mandarins, Aussie navels.   BERRIES Blackberries, blueberries and raspberries are scarce. NSW blueberries starting soon and look for prices to fall.  CANDY MELONS Try these sweet variety of  honey dew melon with a candy aroma. CITRUS It’s our favourite time of year for mandarins right now with fantastic Imperial mandarins and daisy mandarins starting. Lemons and limes good value. FEIJOAS This fruit is really growing in popularity it grows in Canberra and has a really interesting taste KIWIFRUIT Qld Aussie kiwi Goldkiwifruit great at the moment plus try cute and flavourful red kiwis.  NUTS Walnuts and chestnuts.  PAPAYA Scarce.  PERSIMMONS Hard and soft in season (don’t keep in the fridge). PLUMS Still eating and stewing well (cook and freeze now for later). POMEGRANATE Peak season with magnificent large and very glam Aussie poms in season.  VEGETABLES: IN SEASON Broccoli, zucchini, cherry tomatoes.  ASPARAGUS Imported only.   AVOCADOES Improving all the time as the growing season moves further South. Probably a month until the really good fruit.   PEAS Lovely sweet peas this week.  POTATOES & PUMPKIN Washed Dutch Creams in season also try grammar pumpkin.  TOMATOES Lots of cherry varieties in season. Local Roma and round (Thilmere) tomatoes.  FLOWERS It’s Mothers Day this weekend so many flowers in store. Great roses, tulips and natives.