Recipe - Frozen Christmas Plum Pudding

4 cup Dried fruits (mixed),
finely chopped
1 teaspoon Orange rind, grated
2 tablespoon Cocoa
One half cup Brandy or masala
2 teaspoon Gelatine
1 tablespoon 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
cinnamonflavoured whipped cream.

NOTES:

* A southernhemisphere 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
810.

* 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini