CHOCOLATE & MINT CRUNCH ICE-CREAM PUDDING
SERVES 8-10 PREP 35 MINS
• 2 litres chocolate
• 200g packet Mint Slice
• 180g block white
1 Lightly grease a metal pudding basin (8-cup capacity). Line with a double layer of plastic wrap, allowing wrap to overhang edge by 12cm.
2 Place ice-cream in a large bowl. Stand at room temperature until slightly softened.
3 Thinly slice two Mint Slice biscuits and reserve for decoration. Roughly chop remaining biscuits and stir into ice-cream. Spoon into prepared basin. Smooth over the top. Cover with overhanging plastic wrap. Freeze overnight.
4 Place chocolate in a medium heatproof bowl, sitting over a saucepan of simmering water. Stir until melted. Remove from heat. Stand chocolate at room temperature until slightly thickened.
5 Unwrap top of pudding. Invert onto a metal tray. Remove plastic wrap. Pour over the chocolate. Return to freezer until ready to serve.
6 Transfer pudding to a serving plate. Decorate with reserved sliced biscuits.