MALTESER ICE-CREAM PUD­DING

SERVES 8 TAKES 45 MINS PLUS FREEZ­ING TIME

Dolly - - 'Tis The Season -

YOU’LL NEED:

250g Di­ges­tive bis­cuits

50g but­ter, melted

2 ta­ble­spoons caramel

1L ice-cream

500g Mal­te­sers

150ml dou­ble cream

200g milk choco­late, finely chopped

200g white melt­ing choco­late

TO MAKE:

1 Line a pud­ding bowl with cling wrap.

2 Blitz bis­cuits in a food pro­ces­sor un­til they re­sem­ble sand. Add but­ter and caramel, and blend un­til it re­sem­bles wet sand. Press evenly over base and sides of the bowl. Freeze for 45 mins.

3 Re­move ice-cream from the freezer and al­low it to soften for 10 mins. Mean­while, lightly crush 100g Mal­te­sers in a bowl, then stir into ice-cream.

4 Re­move bowl from the freezer and pack ice-cream into the base. Re­turn to the freezer for at least 5 hours.

5 Heat cream in a pan un­til hot but not boil­ing. Re­move from heat and stir choco­late through to make ganache. Place in the fridge for 15 mins.

6 Re­move bowl from the freezer. Turn it on to a plate and re­move the bowl and cling wrap. Spread the ganache over the pud­ding and stick re­main­ing Mal­te­sers all over.

7 Pour melted white choco­late over the top and let it run down the sides, then re­turn to the freezer for at least 5 hours be­fore serv­ing.

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