Page 31 - Romeo's Christmas Cookbook

PHoTo: WAyNE PEARSoN
christmas pudding ice cream sandwiches
ingredients preparation
Biscuit base
• 225g plain our
• 125g chilled unsalted
butter, chopped
• 80g icing sugar
• 2 egg yolks
• 150g Kyton’s
Christmas Pudding
filling & decoration
• 1L Golden North Vanilla Ice Cream
• 200g dark chocolate, chopped
• 8 x Jaffa candies
• 8 x mint leaf lollies
1 Place the our, butter, and icing sugar in a food processor and process until the mixture resembles ne breadcrumbs. With the motor still running, add the egg yolks one at a time and process until combined. Add Christmas pudding and continue to mix until the dough comes together.
2 Turn the dough out onto a lightly oured surface and gently bring together to form a ball. Flatten into a disk shape, then wrap in plastic wrap and refrigerate for 1 hour.
3 Preheat oven to 180°C.
4 Roll the dough out between
2 sheets of non-stick baking paper until it’s 3mm thick. Use a round 7cm cutter to cut discs from the dough.
5 Place disks on a non-stick tray about 2cm apart to allow room for spreading. Bake for 12 mins or until rm to touch. Set aside to cool completely.
6 Line a baking tray with baking paper — make sure it will t into your freezer!
7 Place a scoop of ice-cream
on one biscuit, and then use another biscuit to squish down the ice-cream to form a sandwich. Place completed sandwich on baking tray and return immediately to freezer.
8 Place dark chocolate in a heatproof bowl, and place
the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted, and then set aside.
9 Quickly dip each ice-cream sandwich in chocolate mixture to coat, allowing excess to drip off. Return to tray. Move quickly to do the remaining ice cream sandwiches and return to freezer.
10 Allow to set slightly for 5 minutes before removing from freezer and adding the Jaffa and mint to your Christmas pudding sandwich. Return
to freezer until ready to enjoy.
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