Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Dried fruits (mixed),
-finely chopped
1 ts Orange rind, grated
2 tb Cocoa
1/2 c Brandy or masala
2 ts Gelatine
1 tb Water, boiling
1 ga Ice cream, vanilla,
-slightly softened,
-but not melted

Combine fruit, spice, orange rind, cocoa and brandy in a large
saucepan. Over medium heat, bring almost to a boil, stirring
occasionally. Cool, stirring occasionally.

Mix gelatine and boiling water; simmer in a small pan for a few
seconds, until evenly melted. Blend into fruit, chill. Fold the fruit
into the softened ice cream, blending evenly. Pack into foil lined
bowl, cover with foil and freeze overnight or longer.

To serve, unmould onto a serving plate, cut into wedges and serve
with cinnamon-flavoured whipped cream.

NOTES:

* A southern-hemisphere Christmas plum pudding -- We here in the
Southern Hemisphere have a summer Christmas so we have adapted some
of the more traditional festive fare to local conditions. Here is
one example. It is very easy, and it can be made up to a week ahead
of using. Yield: Serves 8-10.

* The original recipe called for the use of a microwave to do the
heating and cooking. This works well for melting the gelatine but is
a bit of a nuisance otherwise.

: Difficulty: easy to moderate (timing matters).
: Time: 15 minutes preparation, overnight freezing.
: Precision: approximate measurement OK.

: Graham Tongs
: University of Melbourne, Parkville, Victoria, Australia
: graham#murdu.oz.au

: Copyright (C) 1986 USENET Community Trust

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