Double Chocolate Ice Cream Pudding


  1. 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.
  2. Fold the fudge, dark 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.
  3. Place the white chocolate in a medium heat-proof bowl; stir over a medium saucepan of simmering water until just melted. Cool slightly.
  4. To serve, turn the ice-cream out on to a chilled serving plate. Pour the melted chocolate over the pudding and decorate with the chocolates, fudge, chocolate shards etc.