- Servings:10
- Occasion:Dessert, Entertaining
- Preparation Time:20 Mins + Freezing Time
Tim Tam Ice Cream Pudding Cake
For a hot summer Christmas your guests will love this cool alternative to steamed pudding. It's simple to prepare and perfect to make ahead of time. Keep it in the freezer until you're ready to add the final touches and serve.
- Servings:10
- Occasion:Dessert, Entertaining
- Preparation Time:20 Mins + Freezing Time
Made with
Tim Tam Original
Ingredients
- 200g Tim Tam Original biscuits, chopped
- 600ml thickened cream
- 395g can condensed milk
- 1 cup frozen raspberries
- ½ cup ice magic
- Fresh raspberries to serve
Preparation
Step 1
Line an 8-cup (2L) pudding tin with cling wrap, extending the wrap 5cm over edge of tin.
Step 2
Reserve 2 Tim Tam biscuits. Roughly chop remaining biscuits and set aside.
Step 3
In a large bowl, combine cream and condensed milk. Using an electric mixer, beat the mixture for approx. 3 min until firm peaks.
Step 4
Add frozen raspberries and chopped biscuits; stir well to combine. Spoon mixture into pudding tin, smooth the top.
Step 5
Place in freezer overnight.
Step 6
Coarsely chop reserved biscuits. To serve, turn ice-cream pudding out onto a platter and top with Ice Magic, fresh raspberries and chopped biscuits.
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