Icecream Pudding

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(Serves 12-14)

200g gingerbread or pfeffernuse biscuits cut into chunks

100g candied orange, finely sliced

75g dried cranberries 

75g pistachios, chopped

50g dried cherries

300g tinned or frozen cherries, cut in half

1 litre vanilla Icecream, softened


Combine all ingredients together in a bowl and spoon into a lined 2L pudding mould. Press down and flatten the mix and place in the freezer overnight. Remove from the freezer and place on a serving plate and garnish with fresh or tinned cherries.