Name: 19 Century: Mock Plum Pudding Ice
Yield: Makes enough for a 600 ml (21 fl oz) basin (mould); serves 4–6
Cuisine: United Kingdom
Ingredients: a shot of Cuarenta Y Tres or any other citrus liqueur, or dark rum; 50 g (1¾ oz) brown sugar; 20 g (¾ oz) raisins; 20 g (¾ oz) currants; 10 g (⅜ oz) candied peel; 5 chestnuts, boiled or roasted and peeled; 20 g (¾ oz) peeled unsalted pistachios, halved; 600 ml (21 fl oz) thick (double) cream; 4 egg yolks

Preparation info

Makes enough for a 600 ml 21 fl oz basin (mould); serves
4–6

Difficulty
Easy

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

We know by now that the English have always loved to serve one dish under the guise of another. This imitation plum pudding is no different. It also resembles the Nesselrode pudding, an ice-cream pudding that was very popular in Victorian England but designed in France for Count Nesselrode. Food historian Ivan Day reckons the count’s chef, Monie, probably designed his Nesselrode pudding as a joke to poke fun at the