Frozen hazelnut pudding

For something different this Christmas, try this month’s festive (and somewhat humorous) recipe for frozen hazelnut pudding. The recipe comes from Yvonne Robson from the Rotary Club of Hall.


  • ½ cup mixed fruit, either with or without peel
  • 200 g glacé cherries, halved or quartered
  • 6 dates, chopped
  • 6 pieces of crystallised ginger, chopped
  • ¼ cup of dark rum
  • crushed hazelnut kernels, lightly roasted
  • slivered almonds, lightly roasted
  • 3 eggs
  • 1⁄3 cup sugar
  • 250 g Nutella (don’t be stingy and buy an el-cheapo brand here – you’ll regret it)
  • 600 ml whipped cream


Combine fruit in a small bowl, add rum, cover and leave overnight in fridge. If you can’t see the rum for the fruit, add a bit more, but don’t have the rum totally smothering the fruit.

When you’ve finished drinking the rest of the bottle watching the sun go down on a hot, sultry December evening, have a nice lie down, and get prepared for cooking the next day.

Whip cream, adding icing sugar and vanilla to taste. Put aside in the fridge. Remember to use full-fat cream – low fat cream doesn’t whip.

In a saucepan on low heat, put the sugar and the eggs, and whisk until the mixture is light and frothy. Do not boil – you don’t want sweet scrambled eggs.

Add the Nutella and stir until combined. Put the Nutella aside, well away from your children and/or spouse so that you can finish the rest of the jar on your own.

Cool the mixture. While the mixture is cooling, this is a good time to finish the rest of the Nutella.

Add fruit and rum mixture, and combine.

Fold in whipped cream. Add nuts.

Pour the mixture into an ice-cream container, and bung it in the freezer.

Lick the saucepan clean.

Allow a good 24 hours’ minimum to allow the mixture to freeze

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