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Choc-honeycomb ice-cream pudding
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Prep Time:
390 minutes
Cook Time:
3 minutes
Total Time:
393 minutes
Impress guests this Christmas with a stunning make-ahead ice cream pudding that steals the show!
Ingredients:
  • 1 1/2 x 300g packets chocolate sponge rolls (see note)
  • 2 litres hokey pokey ice-cream, softened
  • 2 x 55g Violet Crumble chocolate bars, roughly chopped
  • 82.50 ml dry-roasted hazelnuts, chopped
  • 180g block white chocolate, chopped
  • 83.33 gm thickened cream
  • Halved strawberries, to decorate
  • White chocolate curls, to decorate
  • Silver cachous, to decorate
Instructions:
  • Prepare your 8 cup-capacity pudding basin by lining it with plastic wrap. Cut the chocolate rolls into 1cm thick slices, reserving 4 slices. Line the base and sides of the pudding basin with the remaining cake slices, cutting to fit as needed.
  • In a bowl, combine ice-cream with crushed Violet Crumble and hazelnuts. Transfer mixture into prepared pan, smooth the top with a spatula. Place reserved cake slices on top, gently pressing down. Cover with plastic wrap and foil, then freeze overnight.
  • Combine chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes until smooth, stirring every 30 seconds with a metal spoon. Let it sit for 15 minutes to cool slightly.
  • Carefully invert the pudding onto a serving plate, gently remove the plastic wrap, and generously pour 1/3 of the luscious chocolate sauce over the pudding. Allow it to rest for 5 minutes. Add a beautiful finishing touch with fresh strawberries, chocolate curls, and shiny cachous. Serve the pudding drizzled with the remaining chocolate sauce.

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