Ice Cream Christmas Pudding

Desserts

Ingredients: 1 jar (275 g) seedless maraschino cherries 2 tablespoon Cherry marnier 1 tub (2 liters) vanilla ice cream 100 g packet (3 1/2 oz) round white marshmallows 1 violet crumble bar, chopped, 200 g (7 oz) Vienna almonds, finely chopped 1 cherry ripe, chopped Drain the cherries and reserve the liquid. Put cherries into a small bowl and add cherry marnier (don't be tempted to add too much liqueur as it will stop the ice cream from freezing). Soak overnight. Next day, remove the ice cream from the freezer to soften. Cut marshmallows into quarters and add to the cherries. Transfer the ice cream into a large mixing bowl. Stir through all the remaining ingredients plus sufficient reserved cherry liquid to color the ice cream a pretty pale pink (add a few drops of pink color if necessary). Put the mixture into a lamington tin and freeze until firm. Cover with two thicknesses of foil and store in freezer until Christmas day. Cut into squares.