SJ’s Ice-cream Pudding

SJ’s Ice-cream Pudding recipe is relatively easy and thoroughly delicious.

SJ’s Ice-cream Pudding

This recipe is relatively easy and thoroughly delicious, especially to cool down on a hot summer’s day. You will need to start preparing it a full day or two before you wish to serve it, as it requires a lot of freezing time.

Ingredients

  • 2 tubs of vanilla ice-cream
  • 1 large bag of frozen raspberries
  • 1 packet of Mint Slice biscuits
  • 2 packets of mixed glace cherries
  • 1 packet of pistachios

 

Method
Start by defrosting one of the tubs of vanilla ice-cream until it has softened. Mix through the frozen raspberries and put tub back into the freezer to harden slightly.

After approximately 30 minutes, remove the ice-cream from the fridge again and cover the inside of a large, rimless bowl (approximately 25 cms diameter), with the raspberry ice-cream mixture.

Place a large sheet of gladwrap*, followed by a smaller bowl (approximately 15cms diameter) inside the big bowl so you are effectively creating an even outside layer for your pudding. Put the bowl back into the freezer and leave to set overnight, or for a minimum of three hours.

Take the second tub of vanilla ice-cream out of the freezer and set aside to soften. Place the mint slice biscuits into a bag and enjoy some free therapy while you beat them with a rolling pin so they break into small chunks. Chop the glace cherries and pistachios into small pieces. Mix the mint slice, cherries, and pistachios into the softened ice-cream and set aside.

Remove the bowl from the freezer and, using a clean cloth warmed in hot water, gently sponge the inside bowl so that it separates from the gladwrap. This may take a while but is worth doing carefully so as not to destroy the outside layer.

When ready, lift the smaller bowl out of the bigger one and remove the gladwrap.

Pour your ice-cream mixture with the mint slices, cherries and pistachios into the well left by the small bowl until full. Smooth out the top and cover the bowl with gladwrap. Return to freezer for another minimum of 3 hours to set.

When ready to serve, remove the bowl from the fridge and take off the gladwrap. Turn the bowl upside down on a large serving plate and repeat step 10 to loosen the bowl from the outside of your pudding.

When the bowl is loose enough, separate from the pudding and dust with icing sugar. Cut into slices and serve immediately

*The gladwrap is very important as it will help you remove the smaller bowl without ruining your outside layer.





    COMMENTS

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    unicorn
    17th Jan 2014
    4:26pm
    Just my lunch. (Forget the warnings of sugar laden sweets as I do not eat much with sugar in it normally and do not have diabetes I am quite safe to have a treat now & then.
    Bluebell
    28th Jan 2014
    8:57pm
    Re the icecream you could use mixed berries instead of glace cherries. If you need to reduce the sugar content you could use a teaspoon of peppermint essence
    Blossom
    13th Apr 2014
    12:19pm
    If you are diabetic there are some brands of icecream that have less fat and sugar (both are carbohydrates) in them and they taste quite sweet enough. One recommended to a diabetic friend of mine by dieticians, Diabetes Educators, also other Medical Professionals is Peters Light & Creamy. I have tasted it. It is just sweet enough - not sickly sweet like most are.


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