Igloo Pudding








Serves 8

 2oz Raisins

2oz Sultanas

2oz Currants

2oz Cherries

2oz Toasted Flaked Almonds or dried cranberries if you can’t eat nuts

2 Tablespoons sherry

 4 ½ oz (125g) Marsh Mallows

¼ pint milk

1 Tablespoon coffee powder

1 Tablespoon cocoa powder

 10 fl oz double cream


 ·         Line a pudding bowl with cling film.

  • · Leave in freezer until ready to serve (Take our 15 minutes before required).
  • Place fruit, cherries and almonds (cranberries) in another bowl and soak for 1 – 2 hours in sherry.
  • Put marsh mallows, milk, coffee powder, cocoa and milk in a pan and cook until marshmallows are melted, and then leave to cool.
  • Whip double cream.
  • Mix the fruit mixture and pan contents together and gently fold in cream.
  • Place whole mixture in lined bowl and put in freezer, (cover when frozen).


  • If the marshmallow mixture is too warm it will flatten the cream!!

Thanks to LSA Jane for this which I intend to try!


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