Frozen fruit and nut ice-cream pudding
Reduced fat vanilla ice cream
1200 g, slightly softened
65 g, coarsely chopped
1 tbs, finely grated
75 g, toasted, coarsely chopped
50 g, finely chopped
1 cup(s), coarsely crumbled
- Line a 2L (8-cup) capacity metal pudding steamer with plastic wrap, allowing a 2cm overhang.
- Place the ice cream, cranberries, rind, nuts, mango and ¾ cup of the raspberries into a large bowl, then stir to combine. Spoon mixture into prepared steamer and smooth the top. Cover with plastic wrap, then freeze overnight or until firm all the way through.
- Stand pudding at room temperature for 5 mins to soften. Turn out onto a plate, then carefully peel away plastic wrap. Drizzle with golden syrup and top with remaining raspberries. Serve immediately.