Icecream pudding

1. Melt a 4 litre tub of vanilla icecream in a large saucepan.

2. Dice two large Mars Bars, Cherry Ripes, Crunchies and Turkish Delight bars. You can chop them as finely as you like, but it’s best when they’re nice and chunky.

3. Heap the chocolate bits into the saucepan with the icecream and stir until consistent.

4. Carefully pour the whole mixture into a large bowl lined with Gladwrap (to make getting it out easier later on) and smooth flat on top. Put the bowl in the freezer and let it sit. Upend onto a very large plate, and serve in slices. Voila – icecream pudding, an awesome Christmas treat for climates where Christmas day often approaches 40 degrees celcius.

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