Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 8 people
Difficulty level: 3 out of 4
6 Ingredients
Number of servings
8
- 100grams white chocolate, melted
- 2 lemons, zested, juiced
- 250grams sponge fingers
- 375grams blackberries, plus extra to serve
- 1L vanilla ice-cream
- 1 1/2 cup caster sugar
Nutrition per serving
2250kJ / 536Cal
2250 Kilojoules or 536 Calories
26% of daily energy intake*
Protein
7.0grams
Fat
14.5grams
Carbs
93.4grams
Sugars
77.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Combine blackberries, sugar, zest and lemon juice and 2 cups water in a saucepan. Bring to the boil over medium-high heat and cook for 3 minutes or until reduced slightly. Set aside to cool.
Step 2 of 7
Using a slotted spoon, transfer berries to a bowl. Reserve syrup. Place ice-cream in a separate bowl and set aside to soften slightly.
Step 3 of 7
Lightly grease an 8-cup-capacity pudding bowl. Line base and side with plastic wrap, allowing it to overhang the top edge by 5cm.
Step 4 of 7
Working with one biscuit at a time, dunk into blackberry syrup for about 10 seconds to soften, then arrange over base and side of bowl. Reserve leftover biscuits and syrup.
Step 5 of 7
Scoop 1 1/2 cups ice-cream into base of bowl, then top with half the blackberries. Repeat with more ice-cream, remaining blackberries and remaining ice-cream. Finish by soaking reserved biscuits in reserved syrup and covering top of pudding. Cover with plastic wrap and freeze overnight.
Step 6 of 7
To make the chocolate shards, thinly spread chocolate over a piece of baking paper. Cover with a second piece of baking paper and roll up from the long edge. Secure with an elastic band and freeze overnight.
Step 7 of 7
Unwrap pudding and turn out onto a serving plate. Unroll chocolate and break into shards. Top pudding with reserved syrup, extra blackberries and chocolate shards. Cut into wedges and serve immediately.
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