Chocolate Rum & Raisin Frozen Puddings

It works out to 7pp/approx.480kcal per portion.


N.B. This recipe requires a few hours prep time for freezing and re-freezing!


YOU WILL NEED : (Serves 4)


8 frozen bananas

(Try to freeze the day before you make the recipe if possible-in or out of their skins)


Four 25ml measures of rum

50g raisins

50g dried cranberries



120g WeightWatchers creme fraiche

8 teaspoons cocoa powder


For the topping;


40g white chocolate

40g WeightWatchers creme fraiche


To finish;


A few sprigs of holly

Fresh raspberries and blueberries


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Start by measuring the rum into 4 shot glasses or small containers. Add the dried fruit (25g mixed raisins and cranberries into each shot).

Allow to soak for as long as possible-anything from 20 minutes to overnight! By measuring individually, you can be sure of accurate portion/propointing control.



Take the frozen banana out of the freezer and leave for 10 minutes. I always freeze them in their skins-after 10 minutes it's very easy to remove with a sharp knife.

 

Chop the banana into slices and pop into a food processor. Blitz until really smooth and creamy-this may take some time but eventually the banana takes on a smooth 'ice-cream' consistency.

Add the cocoa and the creme fraiche and mix really well.


Divide the 'ice-cream' into 4 equal portions. Tip a shot of rum-soaked fruits into each one and stir well.


Line 4 individual dishes with cling film.

(You could use pudding moulds, tea cups or small bowls-anything that is going to give you a good pudding shape).


Pack the mixture in tightly and smooth to form a flat surface.

(This will become your base).

Pop back into the freezer to solidify. This will take 3-4 hours. As long as it's firm enough to hold its shape once turned out, that's fine-you don't really want it to freeze rock solid.


When you are ready to serve your puddings, turn them out gently onto your serving plates. Peel off the cling film.


Melt the white chocolate and stir the creme fraiche into it. Mix well. This makes a sweet but slightly tangy topping-it tastes amazing!


Working quickly, divide the mixture equally between each serving. Dollop generously on the top then 'tease' gently with a teaspoon into drizzle shapes so it looks like an authentic christmas pudding. The coldness of the 'ice-cream' will semi-set the topping quickly, so it won't run down any further.


Finally, top with a sprig of fresh holly and scatter the plate with fresh raspberries and blueberries.


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