Frozen Christmas Pudding


Servings 10
Time Needed Prep
Ingredients 11
Difficulty Medium

Rating (click to rate)

4.2 based on 11 ratings.


  • Vanilla Custard Layer
  • 2 cups Vanilla Custard
  • 1 Double Cream 320 millilitre
  • 1/2 cup Caster Sugar
  • 1 tsp Vanilla Bean Paste
  • Chocolate Custard Pudding Centre
  • 2.5 cups Chocolate Custard
  • 2.5 cups Vanilla Ice Cream
  • 1.5 cups Fruit Cake diced
  • 1/2 cup Mixed Nuts (we used cashews almonds and peanuts)
  • 1 Thickened Cream 160 millilitre

Nutrition Information

Qty per
33g serve
Qty per
Energy 81.05kcalcal 244.1265060241kcalcal
Protein 0.441gg 1.328313253012gg
Fat (total) 4.33gg 13.042168674699gg
 - saturated 3.314gg 9.9819277108434gg
Carbohydrate 9.829gg 29.605421686747gg
 - sugars 7.25gg 21.83734939759gg
Dietary Fibre 0.95gg 2.8614457831325gg
Sodium 7.49mgmg 22.560240963855mgmg

Nutritional information does not include the following ingredients: Vanilla ice cream, Mixed Nuts

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This showstopping dessert will keep your family and friends happy. What could be better, right?

Great to be served on our usual hot Christmas days, this heavenly frozen Christmas Pudding is an impressive dessert.

Looks classy and tastes divine!


  1. Mix ingredients together in ice cream maker until thick and just set. If you don't have an ice cream maker you can mix all ingredients together in a bowl then set in freezer for 1 hour until just set.

  2. Grease pudding tin with butter and line with cling wrap. The butter will make the cling wrap stick to the tin and this means you can remove the pudding with ease once frozen.

  3. Now spread the vanilla semi frozen custard around the base and pushing it up the sides to evenly coat the pudding tin.

  4. Freeze for 1 hour while you prepare the chocolate centre.

  5. Mix chocolate custard, vanilla ice cream and cream in ice cream maker until thick and just set. Again if you don't have an ice cream maker you can mix all ingredients together in a bowl then set in freezer for 1 hour until just set.

  6. Fold in fruit cake and nuts, pour into pudding tin lined with frozen vanilla custard. Cover with cling wrap and set in freezer for 4 hours or overnight.

  7. To remove pudding, invert tin onto chopping board and place a hot teatowel around pudding tin for a minute. Turn upright and hold pudding tin sides firm and pull cling wrap up to remove pudding. Place a serving plate on flat base and invert onto serving base, peel off cling wrap and decorate.

  8. To decorate, pour melted chocolate or choc top hard setting topping over the top off frozen pudding then add raspberries and mint leaves.

Recipe Hints and Tips:

  • Frozen Christmas Pudding can be kept in the freezer for up to 3 months, so this one is great to make in advance.

Frozen Christmas Pudding

Stay at home mum-Lydia
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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