Iced Christmas Pudding by Martin Dwyer

Martin Dwyer

A light version of the traditional Christmas Pudding - this recipe will make two 1 litre puddings. 

Serves 4-6 | 40 mins prep 


  • 225g (8 oz.) Sugar
  • 150ml (5 oz.) Water
  • 6 large Egg Yolks
  • 300ml (½ pt.)  Cream
  • ​280g (10oz.) Dark Chocolate
  • 110g (4 oz.) Sultanas
  • 60g (2 oz.) Stem Ginger
  • 110g (4 oz.) Chopped Walnuts
  • ​1 large measure whiskey


Soak the Sultanas in the whiskey for a few hours. You can soak in cold tea if you want to keep it alcohol free.

Melt the chocolate over a saucepan of simmering water or in a microwave. Once melted add two tablespoons of the cream to keep it liquid and let it cool.

Put the sugar and water together in a small pot. Bring to the boil and simmer briskly together for 5 minutes.

Beat the egg yolks in a non-plastic bowl with an electric beater. While beating very carefully pour in the simmering sugar syrup. Be extremely careful as this is very hot and will give you a bad burn.

Keep beating this mixture as it becomes pale and thick and frothy (for at least 10 minutes.) and then let it cool.

Beat the cream until stiff and then fold this, the chocolate, the sultanas and the whiskey, the ginger and the walnuts carefully into the egg mixture.

Line two Christmas pudding basins with cling film and pour in this mixture. Freeze well for at least 24 hours.

To serve take it out of the freezer and turn out on to a plate and remove the cling film and decorate with holly like a proper pudding.

You can serve a little whipped cream on the side.

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