Christmas knickerbocker glory recipe
 This ultimate ice cream dessert can be prepared as an alternative to the traditional Christmas pudding. Alternatively, use ready-made dulce de leche toffee sauce, honeycomb and ice creams to create a simple version, and crumble in your leftover pudding. 570ml/1 pint double cream300ml/½ pint whole milk2 egg yolks100g/4oz caster sugar100g/4oz Christmas pudding 570ml/1 pint double cream 300ml/½ pint whole milk 2 egg yolks 100g/4oz caster sugar 100g/4oz Christmas pudding 4 oranges, 1 zested, 4 juiced175g/7oz unsalted butter, diced4 egg yolks100g/4oz caster sugar 4 oranges, 1 zested, 4 juiced 175g/7oz unsalted butter, diced 4 egg yolks 100g/4oz caster sugar 1 can condensed milk, label removed 1 can condensed milk, label removed 100g/4oz honey125g/5oz glucose syrup300g/12oz caster sugar90ml/3fl oz water1 tbsp bicarbonate of soda 100g/4oz honey 125g/5oz glucose syrup 300g/12oz caster sugar 90ml/3fl oz water 1 tbsp bicarbonate of soda 100g/4oz 70% cocoa chocolate, broken into pieces 100g/4oz 70% cocoa chocolate, broken into pieces 15-20 cherries, all but 6 stoned, stalk removed and halved15 red grapes, halved and deseeded15 raspberries, halved15 blueberries, halved 15-20 cherries, all but 6 stoned, stalk removed and halved 15 red grapes, halved and deseeded 15 raspberries, halved 15 blueberries, halved 290ml/½ pint double cream, lightly whipped 290ml/½ pint double cream, lightly whipped Method To make the honeycomb, line a small but deep roasting tray with baking parchment. Place the honey, glucose syrup, sugar and water in a large pan and carefully take the mixture to 150C/300F. Add the bicarbonate of soda and stir in quickly. Carefully watch the mixture foam up and increase in volume for 1 minute and then quickly pour into the lined tin. The honeycombe will set very quickly. When cool, shatter into pieces. Fold through the whipped cream on serving.For the basis of both ice creams, gently warm the milk and cream together in a medium pan until just coming to the boil. Whisk the egg yolks and sugar together in a large bowl until light and fluffy and doubled in size. Gradually add a little of the warmed mixture to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly.Divide the mixture in two and churn each half separately in an ice cream machine (operated according to manufacturers instructions) for the required time. When the first batch is almost ready, stir the Christmas pudding through to combine and freeze in suitable container. As the second batch is churning prepare the orange curd. Reduce the orange juice and zest by half. Whisk the butter in to melt. Whisk the egg yolks and sugar together until pale and fluffy and doubled in volume. Gradually add a little of the orange mix to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Stir the orange curd into the ice cream a few minutes before the end of churning time. Freeze.For the toffee sauce, simply place the can in a heavy based saucepan and cover with water. Cover with a tight fitting lid, bring to the boil and reduce to simmer for about 3 hours. Remove and leave to cool slightly Carefully open the can with an opener and scoop the toffee sauce out.Melt the chocolate in a bowl set over a pan of simmering water.Toss the fruit together, reserving the 6 whole cherries.To serve, alternatively layer each of the components in 6 tall (about 25.5cm/10in) knickerbockerglory glasses so the layers can be clearly identified. Finish with some of the honeycomb cream and top each one with a reserved cherry. Serve at once. To make the honeycomb, line a small but deep roasting tray with baking parchment. Place the honey, glucose syrup, sugar and water in a large pan and carefully take the mixture to 150C/300F. Add the bicarbonate of soda and stir in quickly. Carefully watch the mixture foam up and increase in volume for 1 minute and then quickly pour into the lined tin. The honeycombe will set very quickly. When cool, shatter into pieces. Fold through the whipped cream on serving. To make the honeycomb, line a small but deep roasting tray with baking parchment. Place the honey, glucose syrup, sugar and water in a large pan and carefully take the mixture to 150C/300F. Add the bicarbonate of soda and stir in quickly. Carefully watch the mixture foam up and increase in volume for 1 minute and then quickly pour into the lined tin. The honeycombe will set very quickly. When cool, shatter into pieces. Fold through the whipped cream on serving. For the basis of both ice creams, gently warm the milk and cream together in a medium pan until just coming to the boil. Whisk the egg yolks and sugar together in a large bowl until light and fluffy and doubled in size. Gradually add a little of the warmed mixture to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. For the basis of both ice creams, gently warm the milk and cream together in a medium pan until just coming to the boil. Whisk the egg yolks and sugar together in a large bowl until light and fluffy and doubled in size. Gradually add a little of the warmed mixture to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Divide the mixture in two and churn each half separately in an ice cream machine (operated according to manufacturers instructions) for the required time. When the first batch is almost ready, stir the Christmas pudding through to combine and freeze in suitable container. Divide the mixture in two and churn each half separately in an ice cream machine (operated according to manufacturers instructions) for the required time. When the first batch is almost ready, stir the Christmas pudding through to combine and freeze in suitable container. As the second batch is churning prepare the orange curd. Reduce the orange juice and zest by half. Whisk the butter in to melt. Whisk the egg yolks and sugar together until pale and fluffy and doubled in volume. Gradually add a little of the orange mix to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Stir the orange curd into the ice cream a few minutes before the end of churning time. Freeze. As the second batch is churning prepare the orange curd. Reduce the orange juice and zest by half. Whisk the butter in to melt. Whisk the egg yolks and sugar together until pale and fluffy and doubled in volume. Gradually add a little of the orange mix to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Stir the orange curd into the ice cream a few minutes before the end of churning time. Freeze. For the toffee sauce, simply place the can in a heavy based saucepan and cover with water. Cover with a tight fitting lid, bring to the boil and reduce to simmer for about 3 hours. Remove and leave to cool slightly Carefully open the can with an opener and scoop the toffee sauce out. For the toffee sauce, simply place the can in a heavy based saucepan and cover with water. Cover with a tight fitting lid, bring to the boil and reduce to simmer for about 3 hours. Remove and leave to cool slightly Carefully open the can with an opener and scoop the toffee sauce out. Melt the chocolate in a bowl set over a pan of simmering water. Melt the chocolate in a bowl set over a pan of simmering water. Toss the fruit together, reserving the 6 whole cherries. Toss the fruit together, reserving the 6 whole cherries. To serve, alternatively layer each of the components in 6 tall (about 25.5cm/10in) knickerbockerglory glasses so the layers can be clearly identified. Finish with some of the honeycomb cream and top each one with a reserved cherry. Serve at once. To serve, alternatively layer each of the components in 6 tall (about 25.5cm/10in) knickerbockerglory glasses so the layers can be clearly identified. Finish with some of the honeycomb cream and top each one with a reserved cherry. Serve at once.