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Remove the pudding and chop up into small pieces.
Tip the ice cream into a large bowl and chop coarsely with a spoon.
Add the pudding and dried fruits and nuts to the ice cream, then add the liqueurs, mix gently until combined, but don’t over-mix
Spoon the mixture into eight moulds (¾ cup/180ml capacity). Or 1 large 2 litre, stainless steel bowl.
Cover and freeze overnight or until firm.
Make a chocolate sauce :
Gently melt the chocolate with the water, over a double boiler.
To serve dip the pudding bowl/s into warm water to loosen the edge
Place pudding on plate
Serve with a dollop of whipped cream, and nixed fresh berries on the side
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