This ice-cream Christmas treat guarantees a sweet ending to you festive feast.
You will need an 8-cup capacity metal pudding steamer.
16 chocolate biscuits
1.25 litres vanilla ice-cream, softened
1 cup vanilla custard
1 cup mini marshmallows
1/4 cup desiccated coconut
1/4 cup granulated nuts
1 cup frozen raspberries, roughly crushed
chocolate Ice Magic, sprinkles and silver cachous, to decorate
Vanilla custard, to serve
Line an 8 cup-capacity metal pudding steamer with plastic wrap, allowing a 2cm overhang.
Break 10 biscuits into 2cm pieces. Combine ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared steamer. Smooth top. Top with remaining biscuits. Freeze overnight or until firm.
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. Serve with custard.