Ingredients (serves 10)
2 litres chocolate ice-cream
2 Mars Bars
50g white chocolate, melted
2 spearmint leaves
Chop up raspberries and Mars Bars until the pieces are of the desired size. Soften ice-cream at room temperature until it is a workable consistency. Meanwhile, line a large, deep glass bowl with clingfilm. Spray the clingfilm with cooking oil.
Once ice-cream is softened, transfer half to a large bowl. Add in half of your lollies and mix until evenly distributed. Repeat with the remaining ice-cream in its container. Transfer all ice-cream into your prepared bowl. Smooth the “top” with a spatula. Freeze until set.
To turn the pudding out, sit the bottom of the bowl in a sink filled with a few centimetres of warm water, and run a knife around the edge of the bowl as required. Once it is loosened (you may need to repeat a few times), it should slide out easily onto your desired serving plate. Peel off the clingfilm.
To decorate, spoon melted white chocolate on top to look like custard and top with the raspberry lolly and spearmint leaves. Enjoy!