Christmas pudding and almond rolls with mince pie ice cream

Paul Merrett transforms these traditional festive treats to create an astonishing new take on a Christmas pud
By Paul Merrett
Christmas pudding and almond rolls with mince pie ice cream
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 50 minutes plus freezing
  • Effort: easy


For the frangipane

  • 125 g unsalted butter
  • 125 g icing sugar
  • 125 g ground almonds
  • 25 g plain flour
  • 3 eggs, beaten

For the Christmas pudding roll

  • 200 g ready bought christmas pudding
  • 1 packet filo pastry
  • melted butter, for brushing
  • handful of crushed flaked almonds

For the granita

  • 150 ml cranberry juice
  • 50 ml vodka
  • half a blood oranges, juiced

For the ice cream

  • 1 tub good quality vanilla ice cream
  • 6 mince pies
  • 50 ml Irish cream liqueur

Tips and Suggestions

If you wander off and forget about your granita, dont worry if it has frozen into a giant ice cube. Just take it out of the freezer and leave for 5-10 minutes before raking the surface with a fork and putting it back in the freezer.

Filo pastry can be made at home but it is much easier to buy it ready-made from supermarkets or delicatessens.

Ready-made filo pastry comes in very thin leaves of varying sizes. Thaw frozen filo pastry thoroughly according to the instructions on the packet and let it come to room temperature in its box before you try to use it.

The sheets should then be brushed with butter or oil before they are baked to make the pastry layers light and crisp.


1. For the Christmas pudding roll: first make the frangipane by beating together the butter and the icing sugar until pale and creamy. Add the ground almonds and flour and mix well. Slowly incorporate the beaten eggs into the mixture and mix until well-combined.

2. Crumble about 200g of cold Christmas pudding into the frangipane.

3. Lay out a sheet of filo pastry and butter it. Lay another sheet on top. Spoon a sausage size amount of the filling down the centre of the pastry and roll up.

4. Seal the ends well. You want it to be the size of a large cigar, repeat till you have used up all the filling.

5. Brush the outsides of the filo sausages with butter and sprinkle with lightly crushed almonds.

6. Bake for about 15 minutes at 170C/150C fan/gas 3 or until the rolls are golden brown. Remove and leave to cool a little.

7. For the granita: mix all the granita ingredients together. Pour into a shallow metal tray and place in freezer.

8. Crush the mixture with a fork as it starts to freeze. Keep forking the mixture at regular intervals until it is frozen.

9. For the ice cream: take a tub of vanilla ice cream. Remove from the container, dice into chunks and place in a cold metal bowl and allow to soften a little.

10. Remove the mincemeat from the mince pies and add it to the ice cream.

11. Crumble the remaining pastry and add it to the ice cream then pour in the Irish cream liqueur. Mix well and refreeze.

12. To serve: spoon the granita into shot glasses, slice the filo rolls on an angle and serve both with a scoop of the ice cream.

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