*Hot Ice Cream Pudding*
Serves 2 to 4 A creamy pudding adapted from a recipe found in Nigel Slater's book entitled Real Food. It is sticky sweet, but very moreish. He says the idea came from the late French cook More Brazier. It is important to use agood quality ice cream which is made from egg yolks. Delicious. He recommends serving it with some pouring cream, in which case it will hold all of your calorie intake for the day, but what the hey! You only live once! 150g golden caster sugar (3/4 cup superfine sugar) 60ml water (1/4 cup) 500g good quality ice cream (1/2 gallon) 150g lady fingers or trifle sponges. (8 trifle sponges or 16 lady fingers) Preheat the oven to 180*C/350*F/gas mark 4. Have ready a shallow baking dish and a roasting tin large enough to hold the shallow dish comfortably, Place the sugar in a saucepan along with the water. Swirl lightly and then place over medium high heat and bring to the boil. Boil without stirring until it just begins to turn to caramel. It should be a deep caramel brown. Don't be tempted to stir it at all or it will not set up properly. Remove from the heat as soon as it is a golden amber colour and pour into the bottom of the baking dish, swirling the dish to coat the bottom. Leave to set up. Break the ladyfinger/trifle sponges up into a bowl. Mash in the ice cream without totally crushing the sponges. It should remain chunky and lumpy. Spread in the prepared baking dish and place into the roasting tin. Fill with hot water to come halfway up the sides of the baking dish. Bake for 20 to 25 minutes until pale and crisp. The underside should still be moiost and creamy. Serve warm. |