♫ 1 x 440g plain pound cake (we used Sara Lee)
♫ ¼ cup strawberry liqueur or strawberry jam
♫ 1 liter good quality vanilla ice cream
♫ Strawberries, sliced
♫ 60g dark chocolate, melted to decorate
♫ Extra halve strawberries to decorate.
♫ Line 6 metal moulds (3/4 cup capacity) with plastic wrap. Slice cake lengthwise into three pieces. Using a large cookie cutter, cut two rounds from each piece of cake, large enough to cover top of each mould. Brush one side of each cake round with 2 tablespoon strawberry liqueur or jam.
♫ Slightly soften ice cream in a large bowl. Stir in remaining liqueur or jam.
♫ Position strawberries around the side of each mould. Spoon ice cream into moulds, pressing down gently with a spatula. Top with cake rounds, liqueur or jam side down. Cover then freeze overnight or until firm.
♫ Remove puddings from moulds. Decorate with melted chocolate (see tips) and halved strawberries.
TIPS: place melted chocolate in a sealable plastic bag. Squeeze chocolate to one corner, twist bag and snip off the end. Drizzle chocolate over puddings.
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