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Ingredients
2 cups mixed dried fruit
100g glace cherries, cut into quarters
2 tsp grated orange rind
2 tbsp Cointreau
1 tbsp brandy
2 litres vanilla ice-cream, softened
1/4 cup choc dots
1/2 cup chopped nuts
1/2 cup water
1/4 cup cocoa powder, sifted
60g butter
2 tbsp soft brown sugar
100g dark chocolate, chopped
1 tbsp brandy
Method
Mix all the fruits, rind, Cointreau and 1 tbsp brandy in a medium mixing bowl. Stand uncovered for 20 minutes, stirring occasionally.
Using a metal spoon, break up the ice-cream in a large mixing bowl. Add the fruit mixture, choc dots and nuts to the ice-cream, stirring until well mixed.
Line 2 litre pudding basin or bowl with plastic wrap. Spoon in the ice-cream mixture and smooth the surface. Cover with plastic wrap and freeze overnight.
To make the sauce, place the water, cocoa, butter and sugar in a small pan. Stir over low heat for 4 minutes, or until the mixture boils and the sugar is dissolved. Remove from the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Stir in the brandy.
To serve, unmould the pudding and cut into wedges. Spoon a little chocolate sauce over each piece.
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