2 small bricks ice cream (1 white, 1 chocolate), 2 oz glace cherries, 1 oz mixed peel, 2 oz chopped nuts, 2 Tbls liqueur if desired, 6 chocolate peppermint biscuits, 1 12 oz can chilled Ideal milk, 1/4 cup lemon juice, 1 small can frozen orange juice, 1/2 cup sugar.
Method:
Layer I. Line plastic bowl or pudding basin with chocolate ice cream and place in freezer to harden.
Layer II. Whip Ideal milk very stiff. Gradually add lemon juice and sugar. Fold in frozen orange juice (softened). Partially freeze and cover chocolate ice cream.
Layer III. Crush biscuits, chop nuts and fruit. Mix through softened white ice cream and cover Layer II. Freeze overnight.
Serve in wedges or serve the pudding whole at the table, having covered the pudding with whipped cream and decorated with red and green cherries.
Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.52.
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