Recipes+
Ingredients
Method
1.Line base of a 2-litre (8-cup) pudding basin with baking paper. Stir sugar and 2 tablespoons water in a medium saucepan over moderate heat until sugar dissolves. Bring to the boil. Reduce heat; simmer, without stirring, for 5-7 minutes, or until dark brown in colour and slightly burnt. Carefully stir in combined milk and cream. Stir over heat until toffee dissolves and mixture is smooth.
2.Using an electric mixer, beat egg yolks in a medium heatproof bowl for 5 minutes, or until thick and creamy. Gradually beat hot milk mixture into egg yolk. Pour mixture into a medium saucepan over low heat. Cook, stirring, for 3-4 minutes or until mixture thickens slightly (don’t boil or mixture will curdle).
3.Strain mixture into a 20cm-square cake pan. Cover surface of custard with plastic food wrap; chill for 1 hour or until cold. Remove plastic wrap from surface of custard; discard.
4.Cover pan with plastic food wrap; freeze for 3 hours or until partially frozen. Working quickly, spoon ice-cream into a food processor bowl; process until smooth. Pour back into pan. Cover; freeze for 3 hours or until partially frozen. Process again until smooth. Stir in cherries. Pour mixture into prepared basin. Cover; freeze overnight or until firm.
5.Dip basin into hot water for 5 seconds. Turn pudding out onto a serving plate. Top with extra cherries and mint leaves; dust with icing sugar. Cut ice-cream into wedges. Serve.
Take care when stirring milk and cream into sugar syrup as the mixture may splatter. Mixture will become hard. Stir it over heat to melt the toffee.
Note
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