Gino D'Acampo has shared how to make a "stress free" and "special" Christmas pudding said to wow your Christmas dinner guests.
According to research, the traditional Christmas pudding is out this year, and the Italian classic panettone is in. It seems people are switching things up at Christmas as sales in panettones in some supermarkets are up by 40 per cent from last year. So today, restauranteur Gino appeared on ITV's This Morning to share how he prepares the festive pudding alongside Mollie King and Dermot O'Leary. The star of Gordon, Gino, and Fred, said the Italian pudding brings "good luck" and is "easy" to make.
The dessert can be prepared and frozen ahead of Christmas Day and includes a mix of ice cream, panettone, fruit and nuts - making it the perfect alternative for your table this year. Gino, 47, said it can serve between six to eight people and involves just a few simple steps.
Gino D'Acampo's ‘freeze-ahead’ Italian Christmas pudding (ITV)When it comes to ingredients, those preparing the recipe will need 400 grams of softened chocolate and hazelnut ice cream, 1.5cm thick slices of panettone - cut to the size of the tin, 30ml Amaretto liquor, 500ml double cream, 200g condensed milk, finely grated zest of one orange, 80g amarena cherries in syrup - drained and syrup reserved - 50 grams of crushed roasted hazelnuts, and one teaspoon of finely chopped candies orange zest.
"Whatever you are going to do spend a little bit more and buy good quality ingredients," Gino said. Mollie King said she "prefers it" to Christmas pudding. You can find the recipe, which is also available on the ITV website, below.
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Method
- Line a 1.2kg loaf tin with baking paper or cling film
- Spoon the ice cream into the prepared tin and used a spatula to level it out
- Lay the piece of panettone on top of the ice cream and gently press down
- Drizzle over the Amaretto to soak into the panettone
- Whip the cream until soft, then fold in the condensed milk, as well as orange zest and cherries
- Cover the panettone layer with the cream and fold over the cling film to cover
- Place your dessert into the freezer - ideally overnight or for a minimum of six hours
- Remove the dessert from the freezer about five minutes before you are ready to serve
- Slice it into thick pieces and serve sprinkled with crushed roasted hazelnuts, some of the cherry syrup and candied orange zest
- Enjoy!
Gino added: "After a big meal you want something fresh, and how easy is this. This year has been a little up and down but everything is going to be OK in 2024."
Have you tried a new recipe recently? Share your thoughts in the comments below.
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