Rocky Road Pudding
Created by Tisme on March 30, 2015
- Servings: 8
- Prep Time: 20m
- Cook Time: 24h
- Recipe #18289
Ingredients
- 16 chocolate biscuits
- 1 1/4 litres ice cream (vanilla ice cream, softened)
- 1 cup custard (vanilla)
- 1 cup mini marshmallows
- 1/4 cup shredded coconut (desiccated)
- 1/4 cup nuts (granulated nuts)
- 1 cup raspberries (frozen, roughly crushed)
- Chocolate flavoured ice magic
- Sprinkles and silver cachous, to decorate
- Vanilla custard, to serve (optional)
How to Make
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Step 1: Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang.
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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).
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Step 3: Freeze overnight or until firm.
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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.
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Step 5: Serve with custard if wished.