For a Christmas Pudding more suited to the Australian climate, like 40 degrees celsius on Christmas Day, I tried this recipe from my latest Enjo newsletter which also happens to be gluten free. It was delicious served with Raspberry Sauce and Grand Marnier Chocolate Sauce bought when down south in Denmark.

GF Christmas Ice Cream Pudding

1 litre Weiss vanilla bean ice cream
1/2 cup toasted almond slivers
1/2 cup chopped red and green glace cherries
1/2 cup sultanas
1/2 cup chopped dates
1/2 cup dried cranberries
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons Baileys Irish Cream
2 tablespoons Cointreau
2/3 cup dark chocolate chips

Allow ice cream to soften slightly, tip into a large bowl and add remaining ingredients.
Mix well and spoon the mixture into separate silicon moulds.
Cover with cling wrap and freeze overnight. Upturn onto serving plate and drizzle with sauces and serve with fresh fruit e.g. raspberries.