Love ice-cream, don’t love Christmas pudding? This make-ahead semifreddo, jewelled with dried fruits, might just fit the bill …
Last Christmas we visited my in-laws in Cape Town, where, at over 30C, a traditional Christmas pudding just didn’t feel quite right. But my mother-in-law and her friend created the most delicious feast: a South African braai (barbecue) followed by an incredible ice-cream Christmas pudding made by mashing vanilla ice-cream with a mix of tutti frutti, candied peel, raisins and cherries. This semifreddo is a take on that dessert: a light frozen custard that still carries all the festive flavours.Tutti frutti semifreddo Christmas pudding
We stopped using clingfilm in our kitchen 15 years ago now, because it’s not easily recycled and because of health concerns about the possible transfer of microplastics into our food. Most semifreddo recipes tell you to line the freezer container with clingfilm, but I suggest using no liner at all, or silicone-free, unbleached baking paper instead.
