Summer Frozen Christmas Pudding

Give your Christmas pudding a summer spin with this fantastic frozen pudding recipe. It can even be modified to your liking with your favourite fruit and toppings.

At a glance

Approx 4.5 hours
Serves 8-10 people


  • 110g caster sugar
  • 1 cup water
  • ½ cup currants or sultanas
  • 100g sweetened dried cranberries
  • ½ cup small chocolate chips (white, dark or milk)
  • ¼ cup chopped crystalized ginger
  • 2L vanilla ice-cream
  • 1 teaspoon cinnamon
  • 85g slivered almonds
  • ¼ cup (60ml) brandy (optional)
  • Blackberries, cherries Or raspberries (or all)
  • Icing sugar, for dusting

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  1. Line a 1.75L capacity pudding basin with cling film.
  2. Place the sugar and water in a small saucepan over low heat and stir until sugar is dissolved. Bring to the boil for 1 minute.
  3. Place the dried fruits in a bowl and pour over the liquid sugar mixture. Set aside for 10 minutes or until the fruit is plump. Drain and allow to cool completely.
  4. Place the ice-cream, chocolate chips, ginger and cinnamon in a separate bowl and with an electric mixer, beat for 1 minute or until softened.
  5. Stir through the fruit mixture, nuts and brandy and spoon into the pudding basin. Top with a round of non-stick baking paper and freeze for 4 hours or overnight until set.
  6. Remove the pudding from the basin to serve, top with berries and dust with icing sugar. Serve immediately.

Note: You could use your favourite ice cream flavour instead of vanilla, or try pouring some melted chocolate over the top – it will freeze as it pours, making a beautiful and delicious topping.