This spectacular Christmas showstopper is covered in crunchy Maltesers and makes for an enticing alternative pudding to end your festive feast
- 250g digestive biscuits
- 50g butter, melted
- 200g dulce de leche or Carnation caramel
- 200g chocolate ice cream (not soft-serve)
- 300g caramel or vanilla ice cream (not soft-serve)
- 4 x 121g bags Maltesers
- 150ml double cream
- 200g bar dark chocolate, finely chopped
- holly, to decorate (optional)
- icing sugar, to serve (optional)
Method2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs. Add the butter and 2 tbsp caramel, and blend until well mixed. Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins.
- Using a bundt pan prepare pound cake according to package directions; cool completely.
- Slice cake in half lengthwise. Return the top half of the cake to the pan, spread with softened raspberry sorbet, and top with the bottom half of the cake. Place pan in freezer for at least 2 hours or until firm.
- To serve, dip pan in very hot water for about 30 seconds to loosen the cake. Turn cake out onto a serving platter and serve immediately.
- 1 whole Vanilla Bean
- 1 3/4 cups heavy cream
- 3/4 cup milk
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 5 large Egg yolks
- 2 teaspoons pure vanilla extract
- In heavy saucepan stir together cream, milk, half the sugar,and the salt. With a small knife split the vanilla bean lengthwise and scrape seeds from bean. Add seeds and split bean to pan. Heat over medium-high heat. When mixture just begins to bubble around edges, remove from heat; cover. Let seeds and split bean soak for 30 minutes to infuse the liquid. Remove and discard vanilla bean.
- Place egg yolks in a medium heatproof bowl and whisk just enough to break up yolks. Whisk in remaining sugar until smooth. (The sugar dilutes the eggs a bit and prevents them from scrambling when the hot cream is added.) Set aside. Uncover cream mixture and heat over medium-high heat until almost simmering. Reduce heat to medium.
- Using a ladle, carefully scoop out about 1/2 cup of the hot cream; whisking constantly, pour into yolks. Repeat. (This step, known as tempering, gradually heats the yolks to reduce the risk of overcooking.) Stirring constantly with a wooden spoon, slowly pour yolk mixture into hot cream in saucepan. Continue to cook on medium, stirring constantly in a figure eight to cover entire bottom of pan. Pay close attention as the consistency can change quickly. Cook until mixture goes from the consistency of heavy cream to that of a thin puree, but no thicker. You'll notice the mixture thickening slightly and feel a little more resistance as you stir.
- To test the readiness of the custard, remove the spoon from the saucepan and drag your finger across it. If the base coats the back of the spoon and the path made by your finger holds for a second or two, it's ready. Remove the pan from heat and immediately pour through a fine-mesh sieve into a measuring cup or small bowl.
- Set the bowl in a larger bowl of ice water and stir frequently with a clean spatula until cool. Remove and cover with plastic wrap. Refrigerate for at least two hours until completely cold. Stir in vanilla extract just before churning and freezing the ice cream.
- 1 Vanilla Bean
- 2 14 ounce cans full-fat Coconut Milk
- 1/2 cup raw honey
- 2 Egg yolks
- 1 1/2 tablespoons melted coconut oil
- pinch salt
- 2 teaspoons vanilla
- Blackberry preserves
- Toasted Coconut chips
- Split vanilla bean down center; scrape out seeds with a spoon. In a large saucepan whisk together vanilla seeds, coconut milk, honey, egg yolks, oil, and a pinch of salt. Cook and stir over medium heat 10 minutes or until mixture thickens enough to coat the back of a wooden spoon, stirring constantly.
- Transfer to a large bowl; cool slightly. Cover surface with plastic wrap. Chill at least 2 hours.
- Stir vanilla into mixture. Freeze in a 11/2- to 2-qt. ice cream freezer according to manufacturer's directions. Transfer to a freezer container; cover. Freeze 4 to 6 hours or until firm. Let stand 10 minutes before scooping. Top with blackberry preserves and coconut chips.