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Christmas pudding semifreddo

If there's a better way to use up leftover Christmas pudding, we've yet to find it.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 20 mins preparation
  • 20 mins cooking plus soaking, freezing, cooling
  • Serves 6
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Christmas pudding semifreddo
This is a simple use for leftover Christmas pudding or will add a homemade touch to store-bought pudding. You'll need to begin this recipe a day ahead.


  • 600 ml thickened cream
  • 375 gm crème fraîche
  • 2 tsp cinnamon
  • ½ tsp each ground cloves and finely grated nutmeg
  • 1 vanilla bean, scraped seeds only
  • 250 gm Christmas pudding, coarsely crumbled
  • 60 ml brandy
  • 9 egg yolks
  • 250 gm raw caster sugar
  • 100 gm glacé orange, finely chopped
Christmas pudding crumbs
  • 200 gm Christmas pudding, coarsely crumbled
  • 20 gm demerara sugar
  • 20 ml brandy


  • 1
    Whisk cream, crème fraîche, spices and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes), transfer to a bowl and refrigerate until required.
  • 2
    Place Christmas pudding on a tray, drizzle with 20ml brandy and set aside.
  • 3
    Whisk yolks, sugar and remaining brandy in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), transfer to an electric mixer and whisk until cool (2-3 minutes). Fold in cream mixture, then fold in soaked Christmas pudding and glacé orange, transfer to a 2½ litre-capacity container. Freeze until firm (6 hours-overnight).
  • 4
    Meanwhile, for Christmas pudding crumbs, preheat oven to 200C. Combine ingredients in a bowl, tossing lightly to coat. Spread on a baking tray lined with baking paper and bake until crisp (10-12 minutes). Cool completely. Serve scoops of semifreddo scattered with Christmas pudding crumbs.


Note This recipe makes about 2 litres.
Drink Suggestion: Young topaque. Drink suggestion by Max Allen