1 medium sized pineapple
juice of one lemon
170 grams granulated white sugar
120 mls water
1 vanilla pod
4 tablespoons of maraschino
470 mls of whipping cream
8 trifle sponges
30 grams of good quality mixed peel (orange, lemon and citron)
A day before you serve the iced pudding, peel and core the pineapple and cut into small pieces. Place in the pan with the water, lemon juice, sugar and vanilla pod. Bring to the boil and simmer gently with the lid on until tender. Transfer to a bowl, cover and allow the vanilla pod to infuse in the cooked pineapple for 24 hours. Chop the peel and allow it to infuse overnight in 1 tablespoonful of the maraschino.
The next day remove the vanilla pod and put the pineapple and its syrup into a blender and turn into a thick puree. Rub the puree through a sieve with a wooden spoon to get rid of any hard fibres.
If you are lucky enough to own a bombe mould with a screw, put this mould into the freezer to get cold. If not, use a flexible plastic bowl.
Break the sponge into small pieces and sprinkle the rest of the maraschino over it.
Mix the pineapple pulp and half the cream and put into an ice cream machine. Churn until it forms a semi-frozen mass the consistency of a thick batter. Whip the rest of the cream to a stiff snow and add this to the thickened ice cream mixture. Churn a little longer, but do not allow it to become fully frozen and stiff.
Put a layer of this soft ice cream into the bottom of the mould, followed by a few pieces of the sponge. Scatter with a little of the maraschino-infused peel. Build up in layers until the mould is full.
Put into the freezer for 3 hours, or until firm. Dip the mould into some cold (not warm) water for about 15 seconds. Wipe the excess water off the mould. Turn out onto a plate. The ice pudding needs to soften before serving. If you have stored it in the freezer for a long time defrost it in the fridge for about 2 hours after turning out.
© Ivan Day 2007