CHOCO­LATE & MINT CRUNCH ICE-CREAM PUD­DING

that's life (Australia) - - Devastating -

SERVES 8-10 PREP 35 MINS

• 2 litres choco­late

ice-cream

• 200g packet Mint Slice

bis­cuits

• 180g block white

choco­late, chopped

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.

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