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Christmas Pudding Ice Cream Sauce
This Christmas Pudding Ice Cream Sauce is just perfect poured over supermarket ice cream as a really quick but delicious festive dessert, or as a homemade gift
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Ingredients
- 50 g dairy-free margarine
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 125 g light brown sugar
- 100 ml dairy-free cream (oat or soya)
- 2 tablespoon golden syrup or black treacle
- ½ teaspoon salt
- 50 g raisins
- 25 g chopped dried figs or dates
- zest of 1 orange
- 50 ml brandy or sherry
Instructions
- Melt the margarine in a saucepan, and add the cinnamon and nutmeg and stir well to ensure there are no lumps.
- Add all the remaining ingredients (except the brandy or sherry), and bring to the boil, then simmer for 5 minutes until slightly thickened.
- Remove from the heat, stir through the brandy or sherry, and leave to cool - it will thicken as it cools.
- Serve - for instance over vegan ice cream, scattered with chopped pecan nuts. The sauce will keep in an airtight tub or jar in the fridge for two months.
Nutrition
Serving: 1servingCalories: 230kcalCarbohydrates: 38gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 272mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 322IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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