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–+ servings

Annie’s ice-cream pudding

This recipe of Mum’s first appeared in my book Local is Lovely, but I’ve included it here because it’s such a staple part of our Christmas tradition and such a winner. You could replace the raspberries with 1 cup (340 g) of Boozy fruit mince.
Couverts6
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Ingredients

  • 4 cups 1 litre good-quality vanilla ice cream
  • 1 cup 125 g frozen raspberries
  • 1 cup 140 g Vienna (toffee) almonds, roughly chopped
  • 1 cup 80 g roughly chopped chocolate-coated honeycomb
  • Mixed berries and apricot coulis to serve

Instructions

  • Take the ice cream out of the freezer to soften.
  • Line a 6 cup (1.
  • 5 litre) pudding bowl or glass bowl with plastic wrap overhanging the side.
  • Tip the raspberries, chopped nuts and honeycomb into a mixing bowl.
  • Gently fold in the ice cream.
  • Spoon the mixture into the lined bowl and smooth the top.
  • Freeze the pudding for at least 4 hours, then turn it out and serve it in wedges with the berries and apricot coulis.
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Course; Dessert