Rocky road pudding

This ice-cream Christmas treat guarantees a sweet ending to your festive feast.

Equipment

• You will need an 8-cup capacity metal pudding steamer.

Ingredients

• 16 chocolate biscuits
• 1.25 litres 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

Energy 1526kJ	Fat saturated 10.00g
Fat Total 17.00g	Carbohydrate sugars 33.00g
Carbohydrate Total 44.00g	Dietary Fibre 3.00g
Protein 7.00g	Cholesterol 33.00mg
Sodium 116.56mg

All nutrition values are per serve.

1. Step 1

   Line an 8 cup-capacity metal pudding steamer with plastic wrap, allowing a 2cm overhang.

2. Step 2

   Break 10 biscuits into 2cm pieces. Combine ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared steamer. Smooth top. Top with remaining biscuits. Freeze overnight or until firm.

3. Step 3

   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.