Christmas pud ice cream

This will work with Christmas cake too, if you still have some lurking in the tin.

Serves 4 Prep 10 mins plus freezing No cook

1 litre tub vanilla ice cream,

slightly softened

200g leftover Christmas

pudding, crumbled toffee sauce or amaretto, to serve

Whizz the ice cream in a food processor until smooth, fold in the Christmas pudding and scrape into a freezer-proof container. Freeze for at least 2 hrs, then scoop into bowls and top with the toffee sauce or amaretto.

PER SERVING 440 kcals, fat 19g, saturates 11g, carbs 64g, sugars 53g, fibre 1g, protein 5g, salt 0.6g