Almond puddings with Christmas pudding ice cream


Use up any leftover Christmas pudding and marzipan in this festive sponge pudding recipe.

For this recipe you will need 4 individual pudding moulds or dariole moulds 10cm/4in in diameter.

By John Torode
From Saturday Kitchen


For the ice cream

  • 200g/7oz Christmas pudding
  • 2 tbsp brandy
  • 50g/1¾oz marzipan, chopped into small pieces
  • 400g/14oz vanilla ice cream

For the almond pudding

  • 150g/5½oz unsalted butter, softened, plus extra for greasing
  • 150g/5½oz caster sugar
  • 2 tsp almond essence
  • 3 medium free-range eggs
  • 150g/5½oz self-raising flour
  • 1 tbsp full-fat milk
  • 4 x 10cm/4in discs marzipan

For the brandy butter sauce

  • 300ml/10fl oz milk
  • 100g/3½oz caster sugar
  • 100ml/3½fl oz brandy
  • 1 tbsp cornflour or arrowroot
  • 20g/¾oz butter