Have your guests indulge in a luxurious ice-cream pudding log handmade with pudding, ice-cream and ferrero chocolates. For best results, make this dish a day ahead!
- 300 g purchased dark fruit cake or Christmas pudding, chopped coarsely
- 2 tbsps Frangelico liqueur (see Chef's Tip below)
- 2 litres (8 cups) vanilla ice-cream, softened slightly
- White Ice Magic (white chocolate-flavoured ice-cream coating), to decorate
- 16 mixed Ferrero Rondnoir, Rocher and Raffaello, to serve
- 1 cup (140 g) hazelnuts
- 1 cup (220 g) caster sugar
- ½ cup (125 ml) water
HAZELNUT PRALINE Preheat oven to 180 C. Place nuts on oven tray; roast for 5 to 8 mins or until browned. Place nuts in a tea towel; rub to remove skins. Chop nuts coarsely. Scatter nuts on a lightly oiled oven tray.
Meanwhile, combine the sugar and water in a small saucepan; stir over medium heat until sugar is dissolved. Bring to the boil; boil, without stirring, for 8 mins or until golden. Pour toffee over nuts; cool. Chop into rough crumbs.
Line a 13 cm x 24 cm loaf pan (2-litre/8-cup capacity) with two layers of baking paper, extending the paper 5 cm over the sides.
Combine the cake and liqueur in a large bowl; stand until absorbed. Working quickly, add the ice-cream and two-thirds of the Hazelnut Praline to bowl; stir until just combined.
Spoon ice-cream mixture into the pan; smooth top. Cover, freeze overnight or until firm.
Just before serving, turn loaf out onto board or platter, remove paper. Drizzle with Ice Magic; decorate with chocolates and remaining praline. Serve immediately.
Chef’s Tip: Frangelico is a hazelnut liquer. You can use your favourite liquer or leave it out, if you prefer. For a large Christmas pudding shape, line a 2-litre (8-cup) mould or bowl with two large pieces of plastic wrap, extending the plastic 10 cm over side. Log can be made to the end of step 3, up to 2 weeks ahead.