- 1½ litre good-quality vanilla ice cream
- 1 – 500g good-quality plum pudding
- ¼ cup glace cherries, roughly chopped
- ¼ cup sultanas
- ¼ cup de-hydrated raspberries
- ¼ cup chopped dates
- ¼ cup slithered roasted almonds
- 30mls (2 Tbsp) Baileys Irish cream liqueur
- 30mls (2 Tbsp) Cointreau
- 150gr (2/3 cup) dark chocolate pieces
- 45mls water
- Whipped cream
- Mixed fresh berries for garnish
- 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