Ingredients

Method

• 1 x 900 g classic Christmas pudding
• 1 x 2 litre tub vanilla ice cream
• 1 x 100 g slab good-quality white chocolate
• Silver balls, for scattering

Method

Ingredients

Line a 30 cm x 10 cm rectangular tin with clingfilm. Crumble the Christmas pudding into a mixing bowl.

Spoon the ice cream and crumbled pudding into the tin, to create separate layers. Freeze until set.

Unmould the terrine and remove the clingfilm. Melt the white chocolate in a small pouring jug.

Pour the melted chocolate liberally over the terrine and serve immediately. Scatter with silver balls.

Per serving: 2278 kJ, 8.7 g protein, 25.9 g fat, 136.2 g carbs