This amazing dessert was inspired by Jamie Oliver's Christmas Pudding & Ice Cream Sundae and re-created by my son. It's a great way to use up the left over pudding and cake from Christmas and tastes awesome.
For each sundae you will need the following :
- 1 or 2 scoops SCD Coffee Ice Cream
- 2 tblsps SCD legal Cranberry Sauce
- a small portion of Christmas Pudding or Christmas Cake
- flaked almonds
Any ice cream you have in your freezer will work in this recipe but we like the coffee flavour. The coffee ice cream is made in the same way as the vanilla ice cream in the toffee ice cream recipe using :
- 700ml of yogurt cream
- 2 spoonfuls of pure vanilla extract
- 120ml honey
- coffee made with 60ml (¼ cup) of boiling water and 2 tablespoons of strong ground coffee beans and then filtered through a coffee filter.
The cranberry sauce is made from cooking together :
- 250g fresh or frozen cranberries
- 2 tblsps water
- honey added to taste.
I make my own SCD legal Christmas Pudding but you can use Christmas Cake instead if you have some left over. If you want to check out the recipe for Christmas Pudding, it was posted in the comments on one of my facebook posts on Christmas Eve.
To assemble the sundae, crumble up some pudding or cake and place in the bottom of the dish. Add some cranberry sauce, then some ice cream and then repeat. Finish with some flaked almonds.
As an alternative, heat the cranberry sauce and the cake or pudding and layer with the ice cream as above.
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This recipe was linked to Hearth and Soul Hop, Traditional Tuesdays, Fat Tuesday, Slightly Indulgent Tuesday, Healthy 2Day Wednesdays, Real Food Wednesday, Gluten-Free Wednesdays, Full Plate Thursday, Freaky Friday, Fresh Bites Friday, Allergy Friendly Friday