Baked ice-cream pudding

Baked ice-cream pudding

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  • 6 to 8
  • Easy
  • 15 minutes
  • 30 minutes
  • Woolworths Weltevrede Vanilla Chardonnay 2015


  • 4 extra-large free-range eggs
  • 2 cups Woolworths Madagascan vanilla bean ice cream, softened
  • 1 t vanilla extract
  • 1 x 280 g Woolworths Madeira cake, loaf, torn into pieces
  • Butter, for greasing

Cooking Instructions

Preheat the oven to 180°C. Whisk the eggs until light and frothy. Beat in the ice cream and vanilla.

Place a layer of cake in a greased 1-litre baking dish and pour over the ice-cream mixture. Press down on the cake with a spatula to make sure it soaks up the liquid. Bake for 30 minutes, or until golden, pulled and just set.

Cook’s note: You could cover the dish with foil after about 20 minutes to prevent the top from going too dark.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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