Thursday, 29 December 2011
Bee Hive Ice Cream Pudding
I know Christmas is well and truly over and many of you, like myself, have probably had enough of all that food. If the site of more food makes you want to run screaming from the room then best look away now.
This ice cream pudding is one of the desserts I made for Christmas lunch. Not only does it look fantastic, it tastes delicious. And in true BKM style is easier than you think.
This pudding featured on the cover of Decembers SFI but I made a few minor changes.
I don't see any reason why you couldn't make further changes if you wanted to. The roll on the outside could be a plain sponge roll, the ice cream could be any flavour you want and the little bits and pieces are only limited by your imagination. Nor should this treat be limited to Christmas. I think it would be fantastic at any occasion.
1 1/2 chocolate sponge roll
2 litres hokey pokey ice cream - softened
3 Cadbury crunchie bars - roughly chopped
1/3 cup pistachios - roughly chopped
180g block white chocolate - chopped
1/3 cup thickened cream
Halved strawberries to decorate
1. Line an 8 cup capacity pudding basin (if you don't have one, try a Pyrex bowl) with plastic wrap. Cut the chocolate rolls into 1cm thick slices. Reserve 4 slices. Line base and sides of prepared bowl with remaining cake slices, trimming to fit.
2. Place the ice cream in a bowl. Fold in the crunchie and pistachios. Spoon into the prepared bowl. Smoothing out the top with the back of the spoon. Arrange the reserved cake slices on top of the ice cream, pressing slightly to secure. Cover with plastic wrap, then foil. Freeze overnight.
3. Place the chocolate and cream into a microwave safe bowl. Microwave on medium for 2-3 minutes, stirring every 30 seconds, until smooth. Set aside for 15 minutes to cool slightly.
4. Turn pudding out onto a plate (you may need to leave it sit for a few minutes before the bowl will come off). Remove the plastic wrap. Spoon 1/3 of the chocolate sauce over the pudding. Stand for 5 minutes. Top with strawberries.
5. Serve with remaining chocolate sauce.