IF you’re having a Christmas party and want to serve something that little bit different, here’s a simple recipe from Green & Black’s that will appeal to anyone with a swet tooth.

It takes a bit of planning the night before but very little preparation time on the day.

The recipe uses festive panettone but brioche or similar sweet breads are suitable alternatives.

ICE CREAM PUDDING 100g raisins, 150g dark rum, 400g panettone or brioche, two x 500ml tubs Green & Black’s Organic Chocolate Ice Cream, Single cream to serve (optional)

  • Soak the raisins in the rum overnight.
  • The following day, a few hours before you wish to serve it, assemble the pudding as follows: Remove the ice cream from the freezer and allow to soften — but not completely melt — for around 30 minutes. Drain the raisins, reserving the unabsorbed rum. Take a 3 pint/1.5 litre pudding basin and line with a couple of lengths of Clingfilm, ensuring there is plenty to fold over once the pudding is constructed.
  • Once sufficiently softened, empty the ice cream into a large bowl, add the drained raisins and mix thoroughly, trying to limit further melting.
  • Line the pudding basin with slices of panettone/brioche, making sure you reserve some for the lid. Cut slices to fill in the gaps.
  • Sprinkle the bread with the reserved rum, saving a bit for the lid.
  • Scoop the ice cream/ raisin mix into the lined basin, pressing down to ensure there are no gaps. Fashion a lid out of the remaining bread and sprinkle with rum. Wrap the edges of the Clingfilm over the top of the bread lid. Place a suitably sized side plate over the top and press firmly but gently. Put in the freezer for the ice cream to re-harden, for at least four hours.
  • When ready to serve, remove from the freezer, remove the plate and unwrap the edges of the Clingfilm to reveal the lid.
  • Place a plate on top and then invert. Pull off the basin and then peel off the Clingfilm. Cut into wedges and serve with or without cream.