Wednesday, February 18, 2009

Rocky road pudding

This ice-cream Christmas treat guarantees a sweet ending to you festive feast.

Equipment You will need an 8-cup capacity metal pudding steamer.

Ingredients (serves 8)
* 16 chocolate biscuits
* 1.25 litres vanilla ice-cream, softened
* 1 cup Foster Clark's 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
* Foster Clark's vanilla custard, to serve

1. Line an 8 cup-capacity metal pudding steamer with plastic wrap, allowing a 2cm overhang.
2. Break 10 biscuits into 2cm pieces. Combine ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared steamer. Smooth top. Top with remaining biscuits. Freeze overnight or until firm.
3. 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.

Super Food Ideas - Page 90
Recipe by Kim Coverdale


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