Christmas ice cream pudding

9
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
12
Difficulty
Moderate
Slice through the rich chocolate topping to reveal the fruit, nut and berry ice-cream.

Ingredients

99% fat-free plain Greek yoghurt

2 cup(s), (560g)

mixed dried fruit

150 g, (1/2 cup fruit mince)

pistachios

cup(s), unsalted, chopped

Peters Light and Creamy Ice Cream, Vanilla

450 g, (1.2 Litres)

dark chocolate

75 g, chopped

light thickened cream

½ cup(s), (125ml)

brown sugar

2 tbs

fresh raspberries

cup(s), to serve

Cachous

10 g, silver variety, to decorate

Anchor, Icing Sugar

5 g, mixture to dust

Instructions

  1. Spray a 2L (8-cup) capacity pudding basin with oil. Line with plastic wrap, allowing it to overhang, smoothing out the sides as much as possible.
  2. Combine the yoghurt, fruit mince and pistachio in a large bowl. Gently fold in the ice-cream, then fold in the frozen raspberries until just combined.
  3. Spoon the mixture into the prepared basin and smooth the surface. Cut a piece of baking the same diameter as the top of the pudding basin and place it on top of the ice-cream mixture. Fold over the plastic wrap to cover. Freeze overnight or until firm.
  4. Combine the chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the mixture is smooth. Transfer to a heatproof bowl and place in the fridge for 3 hours to chill.
  5. Stand the pudding at room temperature for 5 minutes to soften. Remove the baking paper, unwrap the pudding and turn onto a serving plate. Drizzle with the chocolate sauce. Top with fresh raspberries and sliver cachous, and dust with icing sugar.

Start eating better than ever!