recipes
Individual Puddings & Cointreau Icecream
Delicious puddings with orange liqueur ice-cream and toffee sauce.
serves 4
5 min prep
ingredients
| Ice cream: 300ml thickened cream ¼ cup Cointreau (orange liqueur) 2 teaspoons ground cinnamon 2 litres premium vanilla ice-cream, softened Orange Toffee Sauce: ½ cup caster sugar ½ cup water ¼ cup fresh orange juice 4 x mini Christmas Puddings Orange shreds for serving |
instructions
step 1
Whip cream until soft peaks form, add Cointreau and cinnamon and whip for a further 30 seconds.
step 2
Place ice-cream in a large freezer proof bowl and mix until soft. Quickly fold cream mixture into ice-cream until well combined. Cover bowl with plastic wrap and place into the freezer overnight.
step 3
To make toffee sauce: In a small saucepan bring caster sugar and water to the boil, stirring occasionally, reduce heat and simmer (without stirring) until mixture turns a golden brown, approximately 10-15 minutes.
step 4
Caution is needed for this step: Carefully pour in orange juice and when the bubbling has died down, cook for a further 2 minutes stirring occasionally. Pour sauce into a small bowl and leave to cool before serving.
step 5
Heat puddings following packet directions and serve with the ice-cream and orange toffee sauce. Garnish with orange shreds.
recipe tip
Orange shreds - thinly peel an orange avoiding the pith. Boil in a mixture of ½ cup water and 2 tablespoons caster sugar until tender.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
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Individual Puddings & Cointreau Icecream
Individual Puddings & Cointreau Icecream
Delicious puddings with orange liqueur ice-cream and toffee sauce.
ingredients
Ice cream:
300ml thickened cream
¼ cup Cointreau (orange liqueur)
2 teaspoons ground cinnamon
2 litres premium vanilla ice-cream, softened
Orange Toffee Sauce:
½ cup caster sugar
½ cup water
¼ cup fresh orange juice
4 x mini Christmas Puddings
Orange shreds for serving
instructions
step 1
Whip cream until soft peaks form, add Cointreau and cinnamon and whip for a further 30 seconds.
step 2
Place ice-cream in a large freezer proof bowl and mix until soft. Quickly fold cream mixture into ice-cream until well combined. Cover bowl with plastic wrap and place into the freezer overnight.
step 3
To make toffee sauce: In a small saucepan bring caster sugar and water to the boil, stirring occasionally, reduce heat and simmer (without stirring) until mixture turns a golden brown, approximately 10-15 minutes.
step 4
Caution is needed for this step: Carefully pour in orange juice and when the bubbling has died down, cook for a further 2 minutes stirring occasionally. Pour sauce into a small bowl and leave to cool before serving.
step 5
Heat puddings following packet directions and serve with the ice-cream and orange toffee sauce. Garnish with orange shreds.
serves 4 5 min prep recipe tip
Orange shreds - thinly peel an orange avoiding the pith. Boil in a mixture of ½ cup water and 2 tablespoons caster sugar until tender.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au