Annie’s ice-cream pudding
This recipe of Mum’s first appeared in my book Local is Lovely, but I’ve included it here because it’s such a staple part of our Christmas tradition and such a winner. You could replace the raspberries with 1 cup (340 g) of Boozy fruit mince.
Ingredients
- 4 cups 1 litre good-quality vanilla ice cream
- 1 cup 125 g frozen raspberries
- 1 cup 140 g Vienna (toffee) almonds, roughly chopped
- 1 cup 80 g roughly chopped chocolate-coated honeycomb
- Mixed berries and apricot coulis to serve
Instructions
- Take the ice cream out of the freezer to soften.
- Line a 6 cup (1.
- 5 litre) pudding bowl or glass bowl with plastic wrap overhanging the side.
- Tip the raspberries, chopped nuts and honeycomb into a mixing bowl.
- Gently fold in the ice cream.
- Spoon the mixture into the lined bowl and smooth the top.
- Freeze the pudding for at least 4 hours, then turn it out and serve it in wedges with the berries and apricot coulis.
