Rocky road pudding

Equipment

You will need an 8-cup capacity metal pudding steamer.

Ingredients (serves 8)

• 16 chocolate biscuits
• 1.25 litres vanilla ice-cream, softened
• 1 cup Foster Clark's vanilla custard
• 1 cup mini marshmallows
• 1/4 cup desiccated coconut
• 1/4 cup granulated nuts
• 1 cup frozen raspberries, roughly crushed
• chocolate Ice Magic, sprinkles and silver cachous, to decorate
• Foster Clark's vanilla custard, to serve

Method

1. Line an 8 cup-capacity metal pudding steamer with plastic wrap, allowing a 2cm overhang.
2. Break 10 biscuits into 2cm pieces. Combine ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared steamer. Smooth top. Top with remaining biscuits. Freeze overnight or until firm.
3. Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous. Serve with custard.

Equipment

You will need an 8-cup capacity metal pudding steamer.

Ingredients (serves 8)

• 16 chocolate biscuits
• 1.25 litres vanilla ice-cream, softened
• 1 cup Foster Clark's vanilla custard
• 1 cup mini marshmallows
• 1/4 cup desiccated coconut
• 1/4 cup granulated nuts
• 1 cup frozen raspberries, roughly crushed
• chocolate Ice Magic, sprinkles and silver cachous, to decorate
• Foster Clark's vanilla custard, to serve

Method

1. Line an 8 cup-capacity metal pudding steamer with plastic wrap, allowing a 2cm overhang.
2. Break 10 biscuits into 2cm pieces. Combine ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared steamer. Smooth top. Top with remaining biscuits. Freeze overnight or until firm.
3. Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous. Serve with custard.