Bai­leys Christ­mas ice cream pud­ding

Woman's Own - - TASTY -

Serves: 16

You can’t get much eas­ier than this – just stir ev­ery­thing to­gether. this recipe makes two large pud­dings – so pop th­ese in the freezer well in ad­vance, for easy and im­pres­sive soft-scoop ice cream that’s per­fect to serve for two dif­fer­ent meals.

You will need:

✽ 600ml dou­ble cream

✽ 100ml Ir­ish cream liqueur (Bai­leys)

✽ 397g can con­densed milk

✽ ½tsp ground gin­ger

✽ 225g jar cock­tail cher­ries, drained

and halved

✽ 350g jar stem gin­ger, drained and

chopped into small pieces

✽ 100g amaretti bis­cuits, roughly crushed

✽ 100g plain choco­late, chopped

✽ 400g can caramel

For the choco­late sauce (op­tional):

✽ 150g plain choco­late, bro­ken into squares

✽ 15g but­ter

✽ 4tbsp dou­ble cream

✽ Holly leaves, to dec­o­rate

How to do it:

1 Whip the cream un­til softly peak­ing. Pour in the Ir­ish cream liqueur and con­densed milk and whisk in.

2 Stir in the ground gin­ger, cher­ries, stem gin­ger, amaretti and choco­late.

3 Spoon in the caramel and stir to swirl into mix­ture.

4 Line two 1ltr pud­ding basins with cling film. Care­fully pour in the creamy mix­ture to the bowls and cover with cling film. Freeze for at l east 7 hours be­fore serv­ing.

5 To serve, first make the sauce: Melt the choco­late, but­ter and cream in a heat­proof bowl over a pan of gen­tly sim­mer­ing wa­ter.

6 Turn the pud­ding out on to a serv­ing plate or cake stand and driz­zle over some choco­late sauce. Dec­o­rate with a sprig of holly.

Prep time: 20 Mins Plus Freez­ing Cook time: 10 Mins Fat: 38g sat Fat: 22g Cals: 640 Cost: 80P Per serve Carbs: 47g

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