"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."
"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. If, like me, you don't love traditional Christmas pudding, then this ice-cream alternative might be just the ticket."
A South African braai followed by an ice-cream Christmas pudding is described, made by mashing vanilla ice-cream with tutti frutti, candied peel, raisins and cherries. The semifreddo is a light frozen custard that carries festive flavours and suits warm climates where traditional steamed pudding feels inappropriate. The recipe avoids clingfilm, recommending no liner or silicone-free, unbleached baking paper because clingfilm is hard to recycle and may transfer microplastics. The method skips the bain-marie yolk-and-sugar ribboning by adding crème fraîche or mascarpone. Ingredients are flexible to use assorted nuts, candied peel or spices, and the recipe serves eight.
Read at www.theguardian.com
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