A festive treat: our recipe for a very merry Christmas!

Naomi Robinson


A firm favourite with the Arthur Edward team, here is Heidi’s not-so-secret recipe for her Christmas Snowballs.

Easy to make, even easier to eat, you’re 3 simple steps from snowy heaven.

How to make Heidi’s Christmas Snowballs

You will need:
> 1 litre vanilla ice cream
> 400g Christmas pudding
> 2 tablespoons of rum, brandy or whisky (optional)


  1. Cook the Christmas pudding as directed, then crumble into small pieces.
  2. Take the ice cream out of the freezer to soften for 5-10 minutes.
  3. Mix them together, with your choice of tipple, and freeze for 2 hours. No churning needed.

To serve:

Great on its own or with mince pies. Just scoop into a bowl and tuck in.

For an indulgent, over-18 dessert, pop a shot of your favourite tipple into a bowl and top it with a Christmas Snowball or two.