Ice cream pudding
The main tool to make this piece of heaven is a bowl! So here's our pick of the season...
Recipe courtesy of IGA.
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
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Place the crumbled cake into a large bowl.
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Drizzle with the liqueur, stir to combine, cover and sit for at least 1 hour, stirring twice.
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Bring the ice-cream to room temperature.
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Add the ice cream to the crumbled cake and mix to combine.
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Line a pudding bowl with glad wrap, spoon the mixture in, cover with cling wrap and freeze for at least 4 hours, or overnight.
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20 minutes from serving, melt the chocolate in a microwave in 30-second increments until nice and smooth.
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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.
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Pour over the melted chocolate, allowing it to drip down the sides.
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Pop back into the freezer for 20 minutes to firm up. Decorate with fresh cherries, for extra height leave their stalks intact.
