The one thing that annoys me about Christmas is that it’s so hot at my family’s house. In central Queensland it can reach 35 – 40 degrees on Christmas day making it hard to bake delicate pastries, hot desserts or gingerbread houses!
This recipe comes from my mum’s book of recipes. She made it a few years ago for a cold dessert on Christmas eve. It’s quick, easy and looks amazing. Who doesn’t love ice-cream on a hot evening!
What is wonderful about this recipe is that you can make it well ahead of time and leave it in the freezer until needed. Hmmm honeycomb!
Christmas honeycomb ice-cream pudding
1 packet 300g chocolate sponge cake
2 litres of caramel or carmello ice-cream
2 crunchie or violet crumble bars
1/3 cup hazelnuts
100g white chocolate
1. Cut cake into 1cm thick slices and put aside
2. Line a pudding steamer or bowl (2L capacity) with cling wrap and place cake slices around the bowl leaving a few slices free for the top.
5. Cover the top with cling wrap and foil and freeze for at least 4 hours (overnight is best).
6. Melt chocolate in the microwave on medium high for about 2 minutes and stir until smooth. Place to the side.
7. Take the pudding out of the freezer to melt slightly then turn out onto a plate and remove the wrap.
8. Pour chocolate over the top and decorate with fruit or silver cachous if you choose.
Newie song suggestion – Santa Claus is coming to Town – Human Nature. I know I know but they do a really good a’capella version of this song! It’s festive ok!
Oldie song suggestion – Ice Ice Baby – Vanilla Ice I couldn’t help myself considering this dessert is all about the ice-cream!