Frozen Yoghurt Christmas Pudding

  • Line a pudding basin or freezer-proof bowl with a couple of layers of cling wrap, keeping excess cling wrap around the top.

  • In a large mixing bowl, combine yoghurt, cinnamon and mixed fruit. Combine well.

  • Fold through walnuts, pistachios and chocolate.

  • Pour mixture into the prepared basin/bowl. Cover with excess cling wrap and freeze for 4-6 hours or overnight until completely hardened and set.

  • Before serving, remove from the freezer and allow to soften a little before unfolding the cling wrap at the top and using it to pull the pudding from the basin/bowl. Place a serving plate on top of the basin/bowl as you are pulling it with the cling wrap and carefully flip the pudding around onto the plate.

  • You can store leftovers in the freezer for up to 2 months.