Paula and I decided to cook dinner for her brother Wal for his birthday. For the menu we cooked wild Alaskan Salmon, a favorite of ours, with new potatoes in parsley butter, carrots and beans from Paula’s garden, and dessert was a delicious choc honeycomb ice cream pudding. This dessert was taken from the Super Food Ideas magazine and believe me it is delicious.
- 1½ x 300g packets of chocolate sponge roles. (we used a chocolate cream filled sponge roll from Coles)
- 2 liters hokey pokey ice cream – softened
- 2 x 55g Violet Crumble bars, roughly chopped
- 1/3 cup of dry-roasted hazelnuts, chopped
- 180g block white chocolate, chopped (we used Cadbury’s Dream White Chocolate)
- 1/3 cup thickened cream
- strawberries – halved,
- white chocolate curls ( I made the chocolate curls using a potato peeler)
- silver cachous, to decorate (optional)
Line an 8 cup capacity pudding basin with plastic wrap. (Good luck doing that, I found it to be a bit fiddly).
Cut the chocolate rolls into 1 cm thick slices. Reserve 4 slices. Line the base and side of the prepared pan with remaining cake slices, trimming to fit.
Place the softened ice cream in a bowl. Fold in the roughly chopped Violet Crumble and the chopped hazelnuts.
Spoon the mixture into the prepared pan, Level the top with a spatula and arrange the reserved cake slices over the top of the ice cream, pressing slightly to secure.
Cover with plastic wrap, then foil and freeze overnight.
Place white chocolate and cream in a microwave safe bowl. Microwave on medium (50%) for 2 to 3 minutes or until smooth, stirring with a metal spoon every 30 seconds. Set aside for 15 minutes to cool slightly.
Turn the pudding onto a plate. Remove the plastic wrap.
Spoon 1/3 of the chocolate sauce over the pudding. Stand for 5 minutes.
Decorate with strawberries, chocolate curls and cachous. Serve with the remaining chocolate sauce.
I didn’t read the last part of the recipe and so added all the topping instead of just 1/3 , but it turned out fine and it tasted fantastic. The topping is not too sweet and the hidden bits of violet crumble and hazelnuts certainly add a touch of pizazz to the delicious hokey pokey ice cream. We also served it with extra strawberries and cream.
I will certainly make this dessert again.
Many thanks to Super Food Ideas Magazine.