Recipe

PERFECTION BERRY CHRISTMAS PUDDING ICE CREAM CAKE

8
Serves
30 mins
+
overnight freezing
Prep Time
0 MINS
Cook Time
12
Ingredients

Ingredients

  • 2x 125g Perfection Raspberries
  • Perfection Raspberries, to serve
  • Perfection Blueberries, to serve
  • Perfection Strawberries, to serve
  • Perfection Blackberries, to serve
  • 1 tbs icing sugar
  • 1.25 litres vanilla ice cream
  • 1 1/2 cups thick vanilla custard
  • 2 x 30g flake bars, crumbled
  • 1/2 cup thickened cream
  • 200g milk chocolate
  • 600g bought Christmas pudding or dark fruit cake

Method

  1. Line a 10-cup-capacity pudding basin with strips of baking paper. Place Perfection Raspberries onto a plate and sprinkle with icing sugar. Lightly crush with a fork.
  2. Spoon ice cream into a large bowl, stand 10-15 minutes until softened but not melted. Stir in the custard. Fold in the Perfection Raspberries and flake. Spoon into the pudding basin, pressing with the back of a spoon to level. Cover and freeze for 2 hours until the top is firm.
  3. Combine the cream and milk chocolate in a microwave-safe bowl. Microwave in 30 second intervals, stirring often until melted and smooth. Break pudding or cake into pieces and add to a food processor. Pulse to form cake crumbs, (you should have about 4 1/2 cups). Transfer to a bowl. Stir into chocolate mixture and mix well . Spoon over the ice cream pudding, gently pressing to secure to the ice cream. Cover and freeze overnight.
  4. To serve, turn pudding onto a serving platter, top with fresh Perfection berries and sprinkle with icing sugar. Serve with Perfection berries.