Leave the Christmas pudding at room temperature so it won’t be hard to mash.
Add the sugar to the milk and stir until there is granules left. Pour the sugar/milk mix in the blender with the mashed Christmas pudding and blend until smooth. Now add the ground almonds and blend again… the smoother the better.
Once you are satisfied with the smoothness of the ice-cream mix, pour it in a bowl with a lid and place it in the freezer for 3 hours.
Bring the bowl out of the freezer 10 minutes before scooping.
Cost: From time to times, Lidl sells groundnut oil from 99p for 250ml during their Asian week promotion. I already had this oil, so didn’t need to buy some. For this dip, I only had to buy tomato and basil. I have flaked almonds left over from a previous recipe. They are essential to this recipe and they give it the dippy taste. This dip cost £1.09.
Cut the quantity of onion needed, peel, dice and place it in the blender. Rinse the tomatoes, quarter them and place them in the blender. Rinse and chop the basil, peel the garlic and add all in the blender as well as the almonds and groundnut oil. Put the lid on the blender and mince the content in 2-3 bursts.
This dip is not meant to be smooth and should still have visible bits in it…
Once you are satisfied with the consistency, pour in a serving bowl, cover with the cling film and chill.