DITCH the Christmas pudding this year and try this Christmas pudding ice cream. Top with festive bark (recipe below). The Christmas casserole is really an any time meal and is ideal for left-over meat and not just sausage.

CHRISTMAS PUDDING ICE CREAM

2 litre carton vanilla ice cream

500g mixed dried fruit

1 teaspoon cinnamon

1 teaspoon allspice

½ cup dark rum or port (TTs use orange juice)

Sauce:

500g fresh or frozen mixed berries

2 tablespoons caster sugar

Squeeze of lemon juice

100g glace cherries

Leave ice cream in refrigerator for an hour to soften. Put fruit in a bowl and mix in the spices and the rum or port, mixing well, and leave to soak. When ice cream is soft (not melting) place in large bowl and stir in the fruit and all the liquid. Turn into a pudding basin and freeze. This can be done in advance.

Sauce: Defrost raspberries and place into a food processor. Add the sugar and a squeeze of lemon juice. Process together briefly and tip into a serving jug. Add the cherries and return to the refrigerator until needed. Unmould the ice cream and pour the sauce over it.

CHRISTMAS BARKMakes 1 tray

1 cup butter

1 cup chocolate chips

1 cup brown sugar

1 package cream crackers

Grease a cookie sheet. Line it with cream crackers. Melt butter together with brown sugar. Bring to a boil, then boil and stir for five minutes. Pour over crackers. Bake at 180°C for 10 minutes. While warm, sprinkle 1 cup of chocolate chips on top and spread. Chill, then break into pieces. (Freezes well).

CHRISTMAS MORNING CASSEROLE1kg sausage of your choice (cooked)

8 slices bread, crusts removed

¾ cup grated sharp cheddar cheese

8 large eggs, beaten

3 cups milk

1½ teaspoons salt

1½ teaspoons dry mustard

In a large skillet, brown sausage, crumble and drain. Butter a large casserole dish. Place bread ( bite-sized pieces) in bottom of dish. Place sausage on top of bread. Sprinkle cheese over. In a large bowl, mix beaten eggs, milk, salt and dry mustard. Blend well. Pour over other ingredients. Cover and refrigerate overnight. The next morning, bake at 180°C for 45 minutes uncovered. Slice into squares. Recipes courtesy Mrs Claus’s Cookbook (Northpole.com)