Ingredients
Chocolate sauce
Method
1.Line eight 3/4 cup (180ml) moulds with plastic wrap, extending plastic about 3cm over edge of moulds.
2.Process ice-cream, cake and brandy, in batches, until combined. Spoon ice-cream mixture into moulds. Cover with plastic wrap then foil; freeze overnight.
3.Make chocolate sauce: stir ingredients in a small saucepan over low heat until smooth.
4.Just before serving, turn puddings onto a baking-paper-lined tray; gently peel away plastic, transfer puddings to serving plates. Drizzle sauce over puddings; decorate with nuts, rind and chocolate curls.
Use a zesting tool to create the long thin strips of rind. If you don’t have one, remove wide strips of rind with a vegetable peeler, then cut into thin strips with a sharp knife.
Note
