Rocky Road Pudding
Ready In: 24 hrs 20 mins
Serves: 8
Ingredients
- 16 chocolate biscuits
- 1 1⁄4 liters vanilla ice cream, softened
- 1 cup vanilla custard
- 1 cup mini marshmallows
- 1⁄4 cup desiccated coconut
- 1⁄4 cup granulated nuts
- 1 cup frozen raspberries, roughly crushed
- chocolate, ice magic
- sprinkles and silver cachous, to decorate
- vanilla custard, to serve (optional)
Directions
- Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang.
- Break 10 biscuits into 2cm pieces. Combine the ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared container. Smooth top and top with remaining biscuits (this ends up the bottom).
- Freeze overnight or until firm.
- Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous.
- Serve with custard if wished.
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