- 2 litres Woolworths mint-flavoured dairy ice cream
- green food colouring (optional)
- 260 g Woolworths Madeira loaf cake, sliced or Boudoir biscuits 1 x 200 g packet
- 1 cup strong black coffee
- 3 T Kahlua, optional
- 200 g sugar
- Woolworths toffee dessert sauce, for drizzling
- Woolworths edible gold leaf, to decorate
1. Soften the ice cream slightly using a spoon and mix with a dash of green food colouring to your preference. Line a 33 x 10 cm loaf tin with clingwrap and spoon in the ice cream. Spread evenly. Place in the freezer.
2. If using the Madeira cake, slice and remove the crusts, or use the finger biscuits. Dip each piece of cake or each biscuit into the coffee, then into the Kahlua.
3. Arrange the cake or biscuits on top of the ice cream and push them in gently to submerge slightly. Freeze overnight.
4. To make the sugar shards, heat the sugar in a pan over a medium heat until caramelised. Swirl the pan to evenly melt the sugar. Once the sugar is light golden in colour, pour onto a silicone baking mat and allow to cool completely and set. When cooled, break into shards. This must be made a hour or two before serving. Be very careful when working with hot sugar as it can burn you very easily.
5. Remove the ice cream cake from the tin and remove the clingwrap. Decorate with the sugar shards and gold leaf and drizzle over the toffee sauce. Slice with a warm knife to serve.
In honour of the bokke and 2019 Rugby World Cup, we’ve invented a new kind of green-and-gold pudding. The green comes out tops, obviously.