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                                                                               FROM OUR COUNTRY KITCHEN
     For some time now, Pauline Austerfield has been publishing recipes in the Village Voices magazine under the heading 'From Our Country Kitchen'.
     This is a chance to see them all.  They are shown below in date order - the most recent first.
     Click on the month of the recipe that you require, or for an alphabetical index, click here.

     We thought it useful to give more information on the recipes with regard to dietary requirements.  Many of the recipes can become vegetarian or vegan 
     if items are substituted or omitted. Please note that all salads, apart from Potato & Broad Bean, are vegetarian and all soups, apart from Cabbage & Bacon 
     and a 'Comforting Soup' can be vegetarian if vegetable stock is used. Cauliflower Cheese and Vegetable Shepherds Pie can be vegetarian if bacon is omitted.

        GF - Gluten Free.  V - Vegetarian, Vegan as shown. 
       2020   December   Christmas Pudding Ice Cream
                 November    Pumpkin Mac and Cheese (from Hannah Curry)
                 October      Apple Strudel
                 September  Ratatouille
                 August       Smoked Salmon Roulé
                 July            Ice Cream Cake
                 June           Strawberry and Lemon Millefeuille
                 May            White Beans with Garlic and Thyme
                 April           Smoked Mackerel Pate
                 February     Vegetable Curry  -  V, Vegan
                 January      Turkey Pie (from James Mallinder) 

       2019   December  Orange and Marmalade Upside Down Cake
                                  (from Bridget Farrar) 
                November   Stuffed Butternut Squash  - V
                October      Red Pepper Frittata with Prosciutto
                September  Broccoli Stalk Soup with Croutons -  GF, Vegan
                August       Lemon Posset
                July           Pizza  - V
                June          Vegetable Rolls  - Vegan
                May           Pork Chops with Mustard 
                April          Salmon Fishcakes
                March        Smashed Potatoes
                                 Fried Peppers and Onion  - V, Vegan
                February    Lamb Cutlets with Flageolet Beans
                January     Almond Cookies (from James Mallinder)  -  GF 

      2018   December  Mincemeat and Almond Tart
                November  Partridge and Quince
                October     Fig Chutney
                September Cucumber & Celery Salad and Cucumber Raita
                August      Summer Fruit and Almond Cake
                July           Chard and Cheese Tarts  - V
                June          Pea and Pancetta Farfalle
                May          Fried Red or Yellow Peppers (Capsicum)     
                April          Red Onion Marmalade
                March       Colcannon  - V
                February    Celeriac, Apple and Walnut Salad
                January     Lemon Polenta Cake (from James Mallinder)  - GF

      2017   December  Chestnut, Apple and Onion Pie  - V
                November  Parkin and Toffee Apples - GF, Vegan
                October     Courgette Soup with Boursin
                September Fig and Goats Cheese Focaccia
                August      Raspberry and Amaretti Cake
                July          Watercress Soup
                                Watercress and Orange Salad
               June          Gooseberry & Elderflower Pastries
                                Gooseberry Sauce
               May          Asparagus, Potato and Feta Salad         
               April          Rhubarb Syllabub
               March        Linseed and Treacle Bread  - GF, Vegan
               February    Chicken Marengo
               January      Gratin of Pumpkin and Barlotti Beans  - GF, Vegan

      2016  December  Chocolate Crunch Torte with Stem Ginger and Figs    
               November   Cinnamon Apple Cake
               October      Piccalilli
               September  Plum and Almond Pasties
               August       Spinach Tart  - V
               July           Strawberry Cream Dessert 
               June          Cromer Crab Cakes
               April           Double Ginger Cake
               March        Blackberry and Apple Tarts
               February    Moules Marinière
               January      Tarte Tatin
      2015  December  Beetroot Fritters with Gravlax
               November  Stuffed Peppers  - V
               October     Aubergines  -  Baba Ghanoush  - GF, Vegan
                                                  -  Aubergine Chips  - GF, Vegan
               September  Peperonata  - V, Vegan
               August       Peach Melba
               July           Onion Tart  - V
               June          Strawberry and Cucumber Salad 
               May           Cauliflower Cheese with Leek  - V
                                Cauliflower with Creme Fraiche. 
               April          Hot Cross Bun, Toffee and Banana Pudding
               March        Macaroons  - GF
               February     Lamb Hotpot
               January      Marmalade

      2014  December   Pumpkin and Chicken
               November   Broccoli Soup with Cheese
               October      Harissa paste (chillies)  - V, Vegan
               September  Courgette Frittata
               August       Gooseberry Fool  - GF
               July            Blackcurrant Cup Cakes and Jam.
               June           Lebanese Beetroot Salad  - GF, Vegan
               May           Almond Biscuits
               April           Spring Vegetable Risotto  - V
               February     Vanilla Cheesecake
               January       A Comforting Soup (poultry & veg.)
      2013  December   (Windfall) Apple and Quince Cake 
               November   Rice Pudding
               October      Pumpkin with Coconut  - V, Vegan
                                 Peppers and Prawns  
               September  Courgette, Tomato and Ricotta Bake  - V
               July            Russian Redcurrant and Raspberry Pudding.
               June           Meringues.  
                              + Lemon Curd & Orange Parfait
               May            Banana and Carrot Cake 
               April            Rhubarb Muscovado Sponge
               March         Coq au Vin
               February     Celeriac and Walnut Remoulade    
                              + Caramelised Celeriac with Pancetta
               January       Candied Citrus Peel

      2012  December    Pumpkins and Squashes 2
               November     Bramley Apple Gingerbread
               October       Chicken Thighs with Sweet Chestnut Stuffing     
               September   Tomato with Goat's Cheese and Rosemary - V
               August         Plum Tart
               July             Elderflower and Gooseberry Jam
               June            Broad Bean Hummus and Broad Bean Soup..
               May             Asparagus with Almonds
                               + Asparagus Pasta with Lemon
               April            Chocolate Orange Cake
                               + Marmalade Ice Cream
               February      Gratin of Beans and Bacon
                               + Baked Onions with Parmesan and Cream

      2011  December     Squash Stew and Pumpkin Ragout  - both V, Vegan
               November      Bolotti Beans with Sage and Borlotti Hummus
               October        Chaffcombe Apple Pudding - GF  and 
                                   Peperoni alla Piemontese  -  V, Vegan
               September    Greek Courgette Pie and a Courgette Side Dish - V
               August          Pastry with Quark and Vegetable & Blue Cheese Tart - V
               July              Clafoutis 
               June             Wimbledon Cake  - GF
               May              Pork with Rhubarb
               April              Nettle Rarebit  - V
               March           Rocket and Potato Soup
               January         Pheasant with Apples

      2010  December     Roasted Pumpkin Soup
               November      Hotpot of Sausages and Apples 
               October         Poached Pears 
               September    (i) Half Tomatoes and (ii) Courgette Cake 
               August         Greek Salad and Feta, Potato & Rosemary Bread
               June             Elderflower Cordial
               May              Rhubarb and 'Heaven and Earth'  - GF, Vegan
               April              Lemon Curd
               March           Rabbit and Apple Casserole
               January         Vegetable Soup

     2009  December     Focaccia Bread  - Vegan    
               November     French Onion Soup and Shallot Tart  - V
               October        Baked Potatoes - V
               September    Damson Compote, Baked Figs, Blackberries & Apple
               August         Summer Fruit Trifle        
               July              Lettuce Soup 
               June             Samphire
               May              A Garden Salad (with Asparagus)
               April              Vegetable Shepherd's Pie  - V
               March           Nettle Soup and Winter Carrots     

      2008  November     Pumpkin Recipes (Pie, Soup and Parcels)  - V
               October        Baked Apples  - GF, Vegan

               September    Courgette and Mint Soup
               August         Tomato Soup and Parsley Butter
               July              Mint Sauce and Pesto Sauce
               June             Asparagus Spears
               May              Ice Cream
               April             Leek and Potato Pies  - V
               February       Cabbage and Bacon Soup 

      2007  December      Red Cabbage  - Vegan
               October         Pickled Pears or Quinces
               August          Courgettes
               July               Potato and Broad Bean Salad
               June              Strawberries
               May               Potatoes Lyonnaise

     January 2020.   Turkey Pie.
     Happy New Year reader.
Prim has asked me to provide a recipe for January and as part of my responsibility at East Suffolk is waste collection, I thought I would offer a recipe for leftover turkey. Don't bin the unused meat but use it as the basis for a delicious pie .
In my household we seem to have a huge amount of turkey left over and often on the dry side. So the easy solution is Turkey Pie.
               1 Onion chopped
               2 Leeks sliced 
               400 g Cooked turkey diced - leg / breast *
               25g Butter 
               400 ml Chicken stock 
               1 tbsp Flour 
               325 g can Sweetcorn 
               6 tbsp Creme Fraiche 
               700 g Potatoes cut into chunks 
               1 Egg 
            1   Pre-heat the oven to 180c. 
                 Melt the butter in a large sauce pan add the onion.  Cook slowly for 10 mins until soft then add the sliced leeks.
                 Keep cooking until leeks are softened . 
            2   Stir in the flour and cook for one minute then stir in the stock a little at a time. 
            3   Now add the diced turkey and sweet corn and simmer for 10 mins. 
            4   Add the Creme Fraiche and season. 
            5   Meanwhile, boil the potatoes until soft. Drain and mash and add an egg. - mix well 
            6   Spoon the turkey mixture into 4 individual pie dishes and top with the mash. 
            7   Place on a baking tray and bake for 20 mins until golden.
        This is a very relaxed recipe and you could easily add cooked mushrooms or cooked bacon, lardons or a handful of cheese to the sauce. 
        *No turkey?  Then substitute with cooked chicken. 
        Perfect on a cold January evening - 

        Cllr James Mallinder

   February 2020.  Vegetable Curry  (for 2)               
     This recipe started as a way of using up the butternut squash I had grown this year. I've added other vegetables to make it more interesting and tasty. 
         1 medium onion 
         1 tblsp olive oil 
         150 g prepared butternut squash 
         1/2 red pepper ( capsicum) 
         50 g cauliflower florets
         1 dsp curry paste ( I used Madras) 
         400 ml tin light coconut milk
         100 g brown basmati rice
          Put the rice in a pan with plenty of water, bring to the boil then reduce the heat and simmer for 25 minutes or until tender. 

          For the curry : 
          Heat the oil in a heavy bottomed pan and add the sliced onion . Cook over a medium heat until it's beginning to soften. 
          Add the cubed butternut squash, give the pan a good stir and continue to cook. After 10 minutes add the sliced red pepper. 
          Stir in the curry paste and cook for 5 minutes.  Pour in the coconut milk and half a tin of water. 
          Turn up the heat and cook for 10 minutes with the lid off the pan. 
          Add the cauliflower and continue until the liquid has reduced and thickened.  Add salt to taste. 
          Drain the rice in a sieve, return to the pan, put the lid on and leave for 3 minutes. 
          Divide the curry and rice between two plates and serve. 
          N B . The quantity of curry paste used will give a good flavour but will not be hot. 

     April 2020.  Smoked Mackerel Pate  (for 2)               
       This will provide a light lunch or starter. 
       1 smoked mackerel fillet
       1 tsp lemon juice
       1 tsp hot horseradish sauce
       1 dsp creme fraiche 
       Black pepper
       Cucumber slices
       A few parsley leaves
       Toasted bread
     Remove the skin and any bones from the mackerel fillet and tear into small pieces. 
     Using a fork, mash the fish to a smoother consistency. 
     Stir in the lemon juice, horseradish sauce and creme fraiche. 
     Season with ground black pepper. 
     Slice the cucumber on to kitchen paper and blot dry. Arrange the slices on 2 plates. Divide the pate and spoon onto the cucumber.  Garnish with parsley. 
     Serve with salad leaves and toasted bread. 
     I always use Linseed and Treacle Bread (recipe on the Village Voices website).
     As there has been a growing interest in vegetarian and vegan food we thought it would be useful to add this information to the list of recipes that have been in 
     previous editions of Village Voices. They are available on our website:  
     On the home page, scroll down to 'From Our Country Kitchen' and click on the link.

   May 2020.  White Beans with Garlic and Thyme  (for 2)

    The dearth of tinned beans on the supermarket shelves suggests that everyone now has plenty in their cupboards and are, no doubt, 
    wondering what to do with them. We already have several recipes on the Village Voices website:

              Hotpot of sausage and apples
              Gratin of beans and bacon
              Lamb cutlets and flageolet beans
              Rabbit and apple casserole 
              Vegetable soup
              A comforting soup.
     I also tried the following recipe recently with braised lamb shank. 
     White beans with garlic and thyme (for 2) from Sarah Raven's Garden Cookbook.
        1 x 400g tin Cannellini beans
        2 garlic cloves, thinly sliced
        2 small onions, thinly sliced
        2 tomatoes, halved
        300 ml lamb stock
        3 sprigs fresh thyme 
        Salt and pepper
     Pre heat the oven to 180C / Gas 4
     Pour the beans into a sieve and rinse well. Put the beans, garlic, onions, tomatoes, stock and thyme in an ovenproof pan. 
     Bring to the boil, cover then transfer to the oven and cook for 30 minutes.   Add the salt and pepper and cook for another 10 minutes.
     If you're using a stock cube you probably won't need to add any salt. Using a vegetable stock cube will create a vegan/vegetarian dish. 
     Beans are also good as salads. Rinse the beans well and put the sieve on kitchen paper to absorb any liquid. 
     Tip into a bowl and add olive oil or vinaigrette, chopped herbs, sliced cooked sausage or diced ham, quartered small tomatoes, 
     plenty of salt and pepper and mix well. 
     One of my favourites is Fagioli e Tonno, tuna and beans. Use Cannellini beans, well rinsed and dried. 
     Try to get the best tuna in olive oil. Put the beans in a bowl, add extra virgin olive oil, a squeeze of lemon juice, chopped parsley 
     and a small, finely sliced onion, salt and pepper. 
     Mix well and serve on a bed of sliced crisp lettuce. Top with pieces of tuna and more chopped parsley.
     If you're not keen on raw onions then try chives. 

   June 2020.   Strawberry and Lemon Millefeuille (for 2)               
     This is surprisingly easy to make and looks very impressive. 
        For the filling : 
               150 ml double cream 
               35 g caster sugar
               Zest of 1 lemon 
               Juice of 1/2 small lemon
               80 g prepared strawberries , chopped small 
       For the pastry: 
               125 g puff pastry
               Plain flour
               Caster sugar
               Icing sugar
     Put the cream and caster sugar in a non-stick pan and bring to the boil, stirring constantly   
     Turn down the heat slightly and cook for 3 minutes. 
     Stir in the lemon zest and juice.  Put aside to cool. 
     Pre heat the oven to 200 C, Fan 180 C / Gas 6.
     Sprinkle your worktop and pastry with a dusting of flour and caster sugar and roll the pastry into a rectangle of 22 cm x 17 cm. 
     Scatter more sugar over the pastry. 
     Line a baking tray with non-stick baking paper and place the pastry on top. 
     Cover with another sheet of paper and another baking tray. 
     Weigh down the tray with a ceramic dish. Put in the oven and cook for 20 to 25 minutes until the pastry is golden. 
     Remove from the oven and slide onto a wire rack.  Allow to cool.                
     Using a bread knife trim the pastry to a perfect rectangle then cut into three equal pieces, approximately 7 x 5 cm. 
     Divide the lemon mixture between two of the pastry pieces and top with the chopped strawberries. 
     Place one on top of the other and cover with the third piece. Gently push down. 
     Using the bread knife, carefully cut in two.  Dredge with icing sugar and serve. 

   July 2020.   Ice Cream Cake   (for 6-8)             
     If you are going to eat this all in one go then you can make it in a 7 inch cake tin. Otherwise use a freezer proof container with a lid, 
     capacity 800 to 900 ml. 
               30 g butter 
               1 dsp double cream 
               20 g caster sugar 
               30 g porridge oats
               1 dsp flour
               15 g chocolate, chopped 
               15 g hazelnuts, chopped 
               150 ml double cream 
               2 eggs, separated 
               2 dsp caster sugar 
               1/2 tsp vanilla extract
               For the sauce
               50 ml butter
               70 g soft brown sugar 
               100 ml double cream 
     Pre heat the oven to 180 C / Gas 4.
     Line a baking tin with non-stick paper. 
     In a saucepan, melt the 30 g of butter, add the 1 dsp of double cream, 20 g caster sugar, oats, flour, chocolate and hazelnuts.                
     Mix well then spread on to the lined baking sheet.  Put in the oven and cook for 5 to 8 minutes until it starts to brown on the edges.  
     Remove from the oven and cool. 
     Line your cake tin / container with cling film allowing enough so it will cover the top as well.  Crush the biscuit until it resembles crumble. 
     Sprinkle half the mixture on the bottom of the container.                
     Take 3 bowls, put the 150 ml cream in one, the egg whites in another and the yolks in the third. 
     Whisk the egg whites and add the sugar. Add the vanilla to the cream and whisk until it starts to thicken. 
     Whisk the yolks. Using a large spoon fold the egg whites into the cream and then stir in the yolks. Mix well. 
     Pour into the container then cover the top with the remaining biscuit crumble. Cover with  the cling film and then lid, if you are using one. 
     Freeze for a couple of hours.  Take out of the freezer 10 minutes before serving. 
     For the sauce, melt the butter in a pan, add the sugar and cook until the sugar has dissolved. 
     Let it bubble for a couple of minutes, then stir in the cream. 
     Continue to heat and the sauce will thicken.                
     Divide the Ice Cream Cake into portions and pour over the sauce.  Any leftover will keep in the fridge or freeze.

   August 2020.   Smoked Salmon Roulé (for 4)               
   This makes a tasty lunch or starter and is a good way of using lettuce. 
         5 slices of smoked salmon 
         200 g cream cheese 
         Half a cucumber 
         Lemon zest from 2 lemons 
         Chopped parsley to garnish 
         Plenty of lettuce (try to use a few varieties) 
      For the dressing:                
         100 ml cream 
         1 dsp white wine vinegar 
         1/2 tsp honey 
         1/2 tsp English mustard
      Take half the cucumber, peel, de-seed and chop finely. 
      Put the cream cheese in a bowl and mix in one of the smoked salmon slices, finely chopped. Add the cucumber and the zest from one lemon. 
      Divide the mixture into four. 
      Spread onto each of the remaining smoked salmon slices and then roll up like a Swiss roll. Wash the lettuce and tear into pieces. 
      Dry thoroughly and put into a large bowl. 
      Pour the vinegar into a small bowl, mix in the honey and then the mustard. 
      Whisk in the cream. If you're using double cream you will have to add a dash of water. 
      Fold into the lettuce ensuring all the leaves are coated with dressing.                
      De-seed the rest of the cucumber and slice into match sticks. Divide the lettuce between four plates. 
      Put a salmon roll on top. 
      Scatter the cucumber around and garnish the rolls with parsley and the remaining lemon zest. 

     September 2020.   Ratatouille.  (from James Mallinder)        
      As we near the end of summer courgettes and tomatoes are in abundance. 
      Always on the lookout of for recipes to use such great produce I turn to ratatouille.
      For some reason it feels very 1970s along with prawn cocktail and    chicken kiev, but is the perfect way so use up the abundance of great ingredients. 
      So easy yet so versatile and can act as a topping for jacket potatoes, mixed with pasta, served with rice or simply as a vegetable stew on its own.
               2 small aubergines 
               4 small courgettes (or 2 medium) 
               2 peppers any colour (yellow and red are sweeter than the green) 
               4 large tomatoes 
               2 onions 
               400g tin of tomatoes
               Worcestershire sauce 
               Oil for frying
               Salt and pepper 
          1   Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices. 
               Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and  cut them into bite-sized pieces. 
               Finely chop the onions. 
          2   Heat the oil in a flameproof casserole dish and add the onions.  Cook over a gentle heat for 8-10 minutes, stirring occasionally, 
               until golden-brown and very tender. 
          3   Add the aubergines and courgettes, increase the heat slightly and cook for 2-3 minutes. 
              Stir in the peppers, some salt and pepper, a couple of shakes of the Worcestershire sauce bottle and mix well.                
          4   Loosely chop the 4 tomatoes and add to the casserole dish along with the tin of tomatoes.
          5   Cover and cook over a very gentle heat for 20 minutes. 
       The beauty of ratatouille is there are no fast rules, add more courgettes and leave out the aubergine. No fresh tomatoes ? Then add two tins of chopped tomatoes.
        It also freezes very well 
        Cllr James Mallinder 

   October 2020.   Apple Strudel   (for 4)              
     I'm always disappointed by the strudel in patisseries as they are usually pale and soggy.  
     However, I love the combination of spiced apples and pastry so I thought I could do better.
     I used my cooking apples, which are an early variety, not hard and sour. If you're going to use Bramleys,                
     I suggest that you wait until they are ripe. The first batch I made were for 4 portions and I kept two of them until the next day. 
     They were not as good as the first, but still a lot better than shop bought. Traditionally, sultanas are used but I preferred mixed, dried fruit. It's up to you.
               270 g cooking apples, peeled and cored to give 180 g of apple.
               40 g mixed, dried fruit/ sultanas 
               20 g soft brown sugar
               1/2 tsp ground cinnamon 
               A pinch of ground nutmeg 
               4 sheets of filo pastry 
               40 g melted butter
               20 g Demerara sugar
               Flaked almond (optional) 
               Icing sugar
     Chop the apple into small dice and put in a bowl.  Add the dried fruit, soft brown sugar and  spices. Mix well and leave for a couple of hours. 
     Line a baking tray with non-stick baking paper. Heat the oven to 200 C / Gas 6. 
     Lay a sheet of filo pastry on your work top, shorter edge towards you and brush with melted butter and sprinkle with Demerara sugar.  
     Place another sheet on top and brush with the butter and sprinkle with sugar. 
     Using a slotted spoon, take half the apple mixture and place it along the bottom of the pastry 
     allowing an inch or so at the sides. Roll up the pastry, like a Swiss roll, tucking the sides in. Brush with more butter and place on the baking tray. 
     Repeat with the rest of the pastry and apple. Scatter the flaked almond along the top of the strudels. 
     Put on the middle shelf of the oven and cook for 15 to 20 minutes until the pastry is golden brown. Remove with a fish slice and place on a wire tray. 
     When they are cool enough to handle, carefully cut in half. Dredge with icing sugar and serve with cream. 

    November 2020.   Pumpkin Mac and Cheese   (Serves 4 )  by Hannah Curry.
    Prim asked me to contribute a recipe this month, and as it's October I have a pumpkin Mac and cheese recipe. 
    It's a recipe I use all year round with other types of squash, but I love using this recipe in October with pumpkin, my favourite root vegetable!
       1 small culinary pumpkin - skinned and chopped into small chunks
       500g pasta
       200g cheese (cheddar or a mix of cheese)
       100ml double cream
       1/2 tsp thyme
       1/2 tsp rosemary 
       Salt and pepper
       1 red onion
       1 leek
       2 cloves garlic
       20g butter
       Bacon lardons (optional)
     Start by boiling the pumpkin until soft. I add herbs and salt whilst boiling. Once the pumpkin is soft drain and move to a bowl.
     Chop up onion, leek and garlic. Melt the butter in a deep pan and add the onion. 
     Once the onion has browned a bit add the garlic and leek. In a separate pan fry the bacon till cooked.
     Boil the water and add the pasta and cook al dente. Pre heat the oven to 180 degrees.
     Add in the double cream and herbs to the bowl with pumpkin. Use a blender to blend all the ingredients till smooth. 
     Then add half the cheese and season with salt and pepper. 
     Add the cooked veg and bacon to the bowl. Move the pasta to a baking dish and add the sauce and mix. 
      Once mixed together, add the rest of the cheese and place in the oven for 15 minutes or until crispy.              
      Hannah Curry

     December 2020.  Christmas Pudding Ice Cream  (serves 4)            
     This is an easy way of using up leftover Christmas Pudding, or serve it as a lighter alternative after the main course. You can buy small (100 g) Christmas 
     Puddings which are perfect for this recipe. 
     Makes approx.. 8 scoops. 
               100 g cooked Christmas Pudding 
               200 ml double cream
               3 eggs 
               1 dspn caster sugar
               Grated zest of an orange and lemon 
     Crumble the pudding and chill in the fridge. Put a freezer proof container in the freezer. 
     Separate the eggs. Put the whites in a large bowl, whisk and add the caster sugar, continue to whisk until firm. 
     Pour the cream into a bowl and whisk until soft peaks form.  Whisk the yolks in a small  bowl.  
     Fold the Christmas pudding and zests into the cream and then add the yolks, then fold into the egg whites, mix well. 
     Remove the container from the freezer and pour the mixture in, making sure the fruit is evenly distributed.  Cover and freeze for 2 hours. 
     Remove from the freezer 10 to 15 minutes before use. 
     I served it with Christmas Pudding Sauce from Nigel Slater's "Real Fast Puddings" .
               175 g Christmas Pudding 
               30 g butter
               30 g brown sugar 
               Juice of 1/2 orange 
               3 tblsp brandy
     Crumble the pudding into a pan.  Set over a low heat, then add the butter and sugar. 
     Mix in the orange juice and brandy with a wooden spoon and turn up the heat. 
     Allow to bubble for a couple of minutes, then pour over the ice cream. 
     I usually soften and scoop the ice cream onto a lined baking tray and return to the freezer in advance. 
     This means it won't melt too quickly when you add the hot sauce.