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  1. Home
  2. Food

Christmas nougat ice cream pudding

Yes please! - by that's life!
  • 11 Dec 2017
Christmas nougat ice cream pudding
Prep: 30 Minutes - Serves 8-10
Proudly supported by

Celebrate Christmas in style.

Ingredients

• 2 litre tub vanilla ice cream
• 2 x 60g bars soft almond nougat, chopped
• ⅓ cup slivered almonds, toasted
• 4 cups crumbled fruitcake (500g)

Chocolate Sauce
• 300ml tub thickened cream
• 100g dark cooking chocolate, finely chopped

Method

  1. Grease and line a metal pudding steamer (8-cup capacity) with two layers of plastic wrap, allowing wrap to overhang edge by 12cm.

  2. Slightly soften ice cream in a large bowl at room temperature. Beat with a wooden spoon until smooth. Stir in nougat and almonds.

  3. Working quickly, spoon 1 cup nougat ice cream over the base of prepared pan. Smooth top. Sprinkle over 1 cup fruitcake.

  4. Repeat layering with 1½ cups nougat ice cream, 1 cup fruitcake, remaining 2½ cups nougat ice cream and 2 cups of fruitcake. Cover with overhanging plastic wrap. Freeze overnight.

  5. To make chocolate sauce, combine cream and chocolate in a small saucepan over low heat. Stir until smooth. Transfer to a medium jug and leave to cool.

  6. Uncover ice cream and turn out onto a serving plate. Remove plastic wrap. Decorate with extra nougat if desired. Top with a little chocolate sauce. Serve the remaining chocolate sauce separately.

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