The addition of Baileys, Cointreau and dark chocolate make this recipe one for the adults to enjoy.
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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