Hello Everyone,

Welcome to our very last Christmas recipe of 2019! This sweet dessert is pretty much the modern take on the classic plum pudding. This a newbie we tried out this Christmas and I have to say it will be a hit for all those sweet tooths out there.  

Enjoy!

Utensils:

• Pudding tin
• Glad wrap
• Measuring Cups
• Wooden spoon
• Plate

Ingredients:

• 350g Long Life Custard, Fosters
• 500g Vanilla Ice-cream, partially melted
• 15 Choc Ripple Biscuits, broken
• Extra Choc Ripple Biscuit
• I pkt Mini Marshmallows
• 1 ½ cup frozen raspberries
• ½ cup Granulated Nuts
• Ice Magic, chocolate  
• Sprinkles
• 100’s & 1000’s

Method:

1. Line pudding tin so that the glad wrap hangs out from each edge.
2. Combine custard and ice-cream, mixing until well combined. Mix biscuits, raspberries, marshmallows and nuts through ice-cream mixture.
3. Pour into pudding tin and spread extra biscuits across the base. Allow to set for 24 hrs.
4. Leave the pudding tin out to cool to room temperature, flip pudding tin over plate and pull the glad wrap down whilst pulling the tin upward until the pudding comes out of the tin. Peel glad wrap from the outside of pudding.
5. Pour ice magic over the top of the pudding, sprinkle 100’s & 1000’s and sprinkles across the ice magic before it sets. Put back in fridge until ready to be served.