WOW 18th Dec 2013 with Esther http://www.estheraliu.blogspot.com/

I start off by making my lining for the Pudding with one pkt of ginger-nut biscuits that I crush in a vitaliser, added two table spoons of milk powder, then add 2 oz of melted butter, mix till you have a crumble mixture,

All ready to press and line my bowl. I use ginger-nut biscuits as it gives a lovely brown colour similar to a Plum duff plus it gives a little spice to the dish.

Bowl lined with ginger nut biscuit mixture I just need to leave it in freezer for an hour to set; now to make the ice-cream mix

Add 1 1/2 cups of Mixed fruit that has been soaking in brandy for a week added to 2 litres of vanilla ice-cream and mix in quickly put back in to freezer to freeze again.

600 mils of pure cream beaten till thick and 1 cup of cherries that have been soaking in brandy a week .

I have now lined the inside of the ginger nut lining with the ice-cream mixture and about to add the whipped cream and cherries in to the centre, do not add the cherries to the whipped cream till just before you pour in to the centre of the ice-cream lining.

Finished ready to put back in to the freezer till Xmas day. First lining was the ginger-nut biscuit mixture, second the ice-cream lining and finally the centre that is left is filled with the whipped cream and cherries. Before serving Pudding is turned upside down on to a flat dish, if it does not slide out of bowl set in hot water for a couple of moments. It will look just like a Xmas Plum Duff. Place the holly leaves on the top and serve???????? It is very rich but goes down easy with adults.