Rocky Road Pudding
Recipe: #18289
March 30, 2015
Categories: Desserts, Freezer, Dairy, Australian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, No-Cook, Birthday, Christmas, Entertaining, July 4th, Labor Day, Summer, Chocolate, Ice Cream more
"Here in Oz it can get very hot for Christmas so as a change we made this for our Christmas this year instead of the usual pudding. Everyone loved it. DD made this and it was so easy. She used chocolate ripple biscuits and frozen mixed berries, but have listed the original recipe from Food Ideas. Also shopping late as usual we couldn't buy silver cachous, so used Rainbow choc chips, which looked really pretty and added great colour!"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (146.4 g)
- Calories 467.5
- Total Fat - 21.1 g
- Saturated Fat - 4.4 g
- Cholesterol - 5.6 mg
- Sodium - 997.5 mg
- Total Carbohydrate - 63.3 g
- Dietary Fiber - 2.4 g
- Sugars - 11.5 g
- Protein - 7.9 g
- Calcium - 70.4 mg
- Iron - 3.6 mg
- Vitamin C - 2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang.
Step 2
Break 10 biscuits into 2cm pieces. Combine the ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared container. Smooth top and top with remaining biscuits (this ends up the bottom).
Step 3
Freeze overnight or until firm.
Step 4
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.
Step 5
Serve with custard if wished.
Tips & Variations
No special items needed.
