Ingredients
3 cups leftover dark fruit cake, crumbled
1/3 cup Grand Marnier, or fruit juice
2 Lt creamy vanilla ice cream
150g dark chocolate
Method
-
Place the crumbled cake into a large bowl.
-
Drizzle with the liqueur, stir to combine, cover and sit for at least 1 hour, stirring twice.
-
Bring the ice-cream to room temperature.
-
Add the ice cream to the crumbled cake and mix to combine.
-
Line a pudding bowl with glad wrap, spoon the mixture in, cover with cling wrap and freeze for at least 4 hours, or overnight.
-
20 minutes from serving, melt the chocolate in a microwave in 30-second increments until nice and smooth.
-
Remove and run a little hot water over the outside so that the pudding comes out of the bowl easily and invert onto a platter.
-
Pour over the melted chocolate, allowing it to drip down the sides.
-
Pop back into the freezer for 20 minutes to firm up. Decorate with fresh cherries, for extra height leave their stalks intact.
