We don't like Christmas pudding, so I try a new Christmas dessert recipe every year. Last year it was sticky toffee pudd. and this year I wanted to do something lighter. The recipe said that this amount would serve 8, but it served 3 people who had seconds! I made it in advance and froze it.
The recipe comes from this year's 'Woman's Weekly Christmas special'.
100g white chocolate broken up into pieces
250ml ready made vanilla custard
3 tbspns Baileys liqueur
142ml pot double cream
2 tbspns grated dark chocolate
a few raspberries
small loaf tin lined with cling film
Melt the chocolate and stir in the custard.
Leave to cool then stir in the Baileys.
Whip the cream then add it to the mixture.
Spoon it into the lined loaf tin and feeze overnight.
When it's solid, cover and wrap and label it.
Take it out and put it in the fridge 20 mins before you want to use it.
Put onto a plate, sprinkle the top with grated dark chocolate and decorate with a few raspberries.
Note: it melts quite quickly!