This is a recipe that didn't make it into the Thermomix in Australia Competition for December. The person who sent in the recipe says that it is based on a Delia Smith recipe from her Christmas book. It is so simple to make, but the taste and presentation make a statement.
Iced Christmas Pudding
150 g mixed candied peel or glace fruit(cherries, apricots, pineapple,…)
100 g raisins and/or muscatels
1 cup rum or sweet sherry (eg. Pedro Ximenez)
4 egg yolks
110 g caster sugar (made in Thermomix)
60 g creamed coconut (the firm kind in a block), roughly chopped
400 g cream (35%)
200 g Greek yoghurt
You will need a 1.5 litre pudding basin
Place the candied peel and glace fruit in the TM bowl and set the machine to Closed Lid. Hit Turbo button twice to roughly chop the fruit. Add the raisins/muscatels and rum/sherry and warm through for 10 minutes at 50°C on Reverse + speed 1. Set aside, covered and allow to marinate overnight.
Next day, place the egg yolks and sugar in the TM bowl and cream for 5 minutes on speed 4. Add the creamed coconut and chop for 10 seconds on speed 5. Add the cream and cook for 8 minutes at 80°C on speed 4.
Allow to cool to 37°C in the bowl before adding the yoghurt. Mix for 20 seconds on speed 4. Add half of the marinated fruits and rum/sherry mixture and mix for 10 seconds on Reverse + speed 3 before pouring into the pudding basin. Cover with plastic wrap and once cool place in freezer.
When it has just about set, this may take 7 hours, stir thoroughly to distribute fruits and break up any ice crystals. Return to freezer overnight.
To serve, dip the bowl briefly in hot water, then slide a knife around the edge. Turn upside down onto a serving plate and cover with the remaining marinated fruit mixture.
The ice cream is soft texture and any not served immediately should be returned to the freezer and taken out for second helpings.