Ingredients
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16 chocolate biscuits
1 1/4 liters vanilla ice cream, softened
1 cup vanilla custard
1 cup mini marshmallows
1/4 cup desiccated coconut
1/4 cup granulated nuts
1 cup frozen raspberries, roughly crushed
chocolate, ice magic
sprinkles and silver cachous, to decorate
vanilla custard, to serve (optional)
Preparation
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Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang.
Break 10 biscuits into 2cm pieces. Combine the ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared container. Smooth top and top with remaining biscuits (this ends up the bottom).
Freeze overnight or until firm.
Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous.
Serve with custard if wished.
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