Makes 1 litre (4 cups) | Takes 10 minutes + 8 hours chilling
This is my favourite use of sweet festive leftovers, including Christmas cake and leftover biscuits or cookies (I use gingerbread), which pair so well with my gluten-free brandy snap baskets. The rum, when combined with the Christmas cake, gives the entire thing a rum and raisin flavour that I am positively addicted to. Of course, it works just as well without the rum too, so feel free to mix and match the cake and biscuits you use to create your own flavour combinations.
Ingredients
- 600ml (2½ cups) double (heavy) cream
- 1 x 397g can of condensed milk
- 2 tsp vanilla extract
- 80ml (1/3 cup) rum (optional)
- 300g leftover Christmas pudding, Christmas cake or Dundee cake, crumbled, plus an extra 100g to scatter on top
- 100ml (generous 1/3 cup) caramel
- 200g leftover festive biscuits (cookies), chopped into 1cm chunks
Method
Line 2 x 450g loaf tins (pans) with non-stick baking parchment.
Place the cream, condensed milk, vanilla extract and rum, if using, in a large mixing bowl or the bowl of a stand mixer. Use an electric hand mixer to combine all of the ingredients or use the balloon whisk attachment on the stand mixer on a slow speed to mix until combined.
Increase the speed to high and mix until it thickens and soft peaks are formed. Add the crumbled Christmas pudding, cake or Dundee cake and stir in gently by hand using a silicone spatula, until evenly dispersed.
Spoon a quarter of the mixture into each tin and gently smooth it over using the spatula. Drizzle a quarter of the caramel and scatter a quarter of the chopped leftover biscuits on top of both. Divide the remaining whipped cream mixture between both tins and smooth over, before topping with the remaining caramel and leftover chopped biscuits. Finally, sprinkle the extra Christmas pudding, cake or Dundee cake on top and gently push any large chunks in.
Place in the freezer for 8 hours or overnight. Remove from the freezer 5–10 minutes before serving, in gluten-free ice-cream cones.
Tip: If you don’t have two 450g loaf tins, you can always use a singular 900g loaf tin instead.
Gluten Free Christmas: 80 Easy Gluten-Free Recipes for a Stress-Free Festive Season by Becky Excell,
Published by Quadrille, RRP $49.99.
