RH Amar – French’s & Frank’s

Christmas Pudding Baked Alaska

Serves: 4
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  • 400g Macphie Panna Cotta
  • 1 small Christmas pudding
  • 100g raisins
  • 40g Salted Caramel OTT dessert sauce
  • 50g brandy
  • 200g Macphie Mallow


  1. Soak the raisins in brandy and leave for 1 hour
  2. Mix the raisins into the panna cotta and ripple with the OTT sauce, pour into individual moulds and freeze for 3 hours
  3. Make a round base out of the Christmas pudding and top with a portion of panna cotta ice cream
  4. Pipe the mallow around the ice cream ensuring it is fully covered and then glaze with a torch (this can be done in advance and stored in the freezer until needed)
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