Christmas can be incredibly difficult for me as I can’t enjoy many of my favourite festive treats such as rum balls (fructose, lactose and gluten) and the traditional Christmas pudding (fructose and gluten again).
This year, I wanted to make a low fodmap pudding that everyone would want to eat!
I have added 4 teaspoons of rum to the recipe (because in Queensland we can be quite fanatical about our dark Bundaberg Rum, and so it is my family tradition at Christmas to use this to flavour the pudding. However rum is a fodmap (fructose), but as this recipe serves at least 12 I figured that one serve would only have a little rum and therefore it should be safe. Feel free to substitute with whiskey or brandy if that is your festive drop of choice!
Raspberry and Caramel Macadamia Ice-Cream Pudding
1.5 litres of vanilla flavoured lactose free ice-cream (if you can buy ready-made lactose-free ice-cream you can use that, or if, like me, you are also gluten intolerant you will probably need to make your own using my recipe for Lactose-Free Vanilla Ice-Cream.)
200g of fresh or frozen raspberries (I use frozen)
1 1/2 cups of Caramel Macadamia Nuts, chopped
4 teaspoons of rum, rum extract, brandy or whiskey (or just leave out for a virgin pudding)
Extra, fresh raspberries to serve
Rice malt syrup to drizzle
1. Line a large pudding basin or bowl with a double layer of plastic wrap, allowing the sides to overhang.
2. Place the ice-cream in a large bowl. Gently fold in the raspberries, macadamias and rum. Transfer to the prepared basin or bowl. Cover the surface with the overhanging plastic wrap. Place in the freezer for 8 hours or overnight until firm.
3. Place a serving platter in the freezer to chill slightly. Turn the pudding onto the cold platter. Remove the plastic wrap. Drizzle over the rice malt syrup. Top with the raspberries.
Alternatives: I forgot to buy fresh raspberries on Christmas Eve, so instead of decorating the pudding with fresh raspberries I used extra caramel nuts which I think worked equally well.