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Sticky Prune Ice cream Pudding

Sticky Prune Ice cream Pudding

As easy as to make - buy the icecream and jazz it up with a good dash of rum and a few sweet prunes. If you cannot buy rum and raisin icecream use another favourite flavour like chocolate.


  • ½ cup dark rum
  • 6 tblsp sugar
  • 3 tblsp lemon juice
  • 14 prunes, pitted and halved
  • 1 litre rum and raisin icecream


  1. Warm the rum and sugar together to dissolve the sugar. Add the lemon juice and the prunes and set aside to cool, then chill.
  2. Soften the icecream a little and spread a thick lining into 6x ¾ cup moulds. Reserve the remaining icecream in the freezer.
  3. Place equal quantities of prune into the centre of the ice-cream moulds, pour over a little syrup, reserving any extra syrup to serve later.
  4. Cover with remaining icecream. Refreeze for at least four hours. Serve with extra syrup and, if wished, dust with icing sugar.

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