Preparation time is 20minutes
Total time is 20minutes
Serve is for 12 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
12
- 2L vanilla ice cream, softened
- 250grams fresh strawberries (to serve)
- 1/2 cup strawberry jam (to serve)
- 100grams pavlova nests, crushed
- 300grams frozen raspberries
- 80grams pistachios, roughly chopped
Nutrition per serving
1020kJ / 246Cal
1020 Kilojoules or 246 Calories
12% of daily energy intake*
Protein
4.0grams
Fat
9.8grams
Carbs
37.7grams
Sugars
30.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Instruction tip
You can make this pud and freeze it up to two months in advance.
Method
Step 1 of 3
Line an 8-cup capacity pudding basin with 2 layers of plastic wrap.
Step 2 of 3
Transfer ice cream to a large bowl. Add crushed pavlova, raspberries and pistachio. Stir to combine. Spoon mixture into prepared basin. Cover with plastic wrap and freeze for 8 hours to set.
Step 3 of 3
Warm strawberry jam in a small pan over medium heat until liquid. Strain and cool slightly. Quickly dip pudding basin into boiling water for 30 seconds. Turn pudding out onto a serving platter or cake stand. Remove plastic. Top with strawberries and drizzle with strawberry jam. Serve immediately.
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