Ice-cream pudding log

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.