Salted Caramel Fudge Ice-Cream Pudding
- Line a 1.25 litre (5-cup) pudding basin with a double layer of plastic wrap or a single layer of freezer wrap, extending the plastic about 5cm over the edge of the basin.
- Fold the fudge, half the chocolate and pecans into the softened ice-cream. Spoon the mixture into the prepared pudding basin, pressing down firmly. Smooth the top; cover with plastic wrap, then foil. Freeze overnight.
- Place the remaining chocolate in a medium heatproof bowl; stir over a medium saucepan of simmering water until just melted. Cool slightly.
- To serve, turn the ice-cream out onto a chilled serving plate. Pour the melted chocolate over the pudding. Before serving, top with biscuits, chocolate shavings, broken chocolate swirl.