Ice-cream pud­ding log

The Australian Women's Weekly - - Festive sweets -

SERVES 8 PREP AND COOK TIME 30 MIN­UTES (+ STAND­ING AND FREEZ­ING TIME)

You will need to start this recipe a day ahead. 300g pur­chased dark fruit cake or Christ­mas pud­ding, chopped coarsely

2 ta­ble­spoons Frangelico liqueur (see Test Kitchen tips)

2 litres (8 cups) good-qual­ity vanilla ice-cream, soft­ened slightly white Ice Magic, to dec­o­rate

16 mixed Fer­rero Rond­noir, Rocher and Raf­faello, to serve

HAZEL­NUT PRA­LINE

1 cup (140g) hazel­nuts 1 cup (220g) caster su­gar

½ cup (125ml) wa­ter 1 HAZEL­NUT PRA­LINE Pre­heat the oven to 180°C (160°C fan-forced). Place nuts on oven tray; roast for 5-8 min­utes or un­til browned. Place nuts in a tea towel; rub to re­move skins. Chop nuts coarsely. Scat­ter nuts on a lightly oiled oven tray. Mean­while, com­bine the su­gar and wa­ter in a small saucepan; stir over medium heat un­til su­gar is dis­solved. Bring to the boil; boil, with­out stir­ring, for 8 min­utes or un­til golden. Pour tof­fee over nuts; cool. Chop into rough crumbs.

2 Line a 13cm x 24cm loaf pan (2-litre/8-cup ca­pac­ity) with two lay­ers of bak­ing pa­per, ex­tend­ing the pa­per 5cm over the sides.

3 Com­bine the cake and liqueur in a large bowl; stand un­til ab­sorbed. Work­ing quickly, add the ice-cream and two-thirds of the Hazel­nut Pra­line to bowl; stir un­til just com­bined. Spoon ice-cream mix­ture into the pan; smooth top. Cover, freeze overnight or un­til firm.

4 Just be­fore serv­ing, turn loaf out onto board or plat­ter; re­move pa­per. Driz­zle with Ice Magic; dec­o­rate with cho­co­lates and re­main­ing pra­line. Serve im­me­di­ately.

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