Ice Cream Christmas Pudding

From: (Stephanie da Silva)

Date: Mon, 23 Aug 1993 02:03:06 GMT

Was flipping through the Australian cookbook Manda gave me (was out of 
flour but I have self-rising flour and a lot of Australian recipes use 
self-rising flour but I was also out of eggs, so when I went to the store 
to get eggs, I got flour too and I'm just rambling so just ignore me).

Anyhow, I always find some neat recipe in this cookbook every time I
look through it.  This one is fun cause it has lots of weird Australian 
ingredients in it. 

1 jar (275 g) seedless maraschino cherries
2 tablespoons Cherry marnier
1 tub (2 litres) vanilla ice cream
100 g packet (3 1/2 oz) round white marshmallows
1 violet crumble bar, chopped (whot?  not crumbled?)
200 g (7 oz) Vienna almonds, finely chopped
1 cherry ripe, chopped

Drain the cherries and reserve the liquid.  Put cherries into a small bowl
and add cherry marnier (don't be tempted to add too much liqueur as it will
stop the ice cream from freezing).  Soak overnight.  Next day, remove the
ice cream from the freezer to soften.  Cut marshmallows into quarters and
add to the cherries.  Transfer the ice cream into a large mixing bowl.
Stir through all the remaining ingredients plus sufficeint reserved cherry
liquid to colour the ice cream a pretty pale pink (add a few drops of pink
colour if necessary).  Put the mixture into a lamington tin and freeze until
firm.  Cover with two thicknesses of foil and store in freezer until 
Christmas day.  Cut into squares.  Serves 8.


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