Magazine Subscription Offer
Try your first 5 issues for only £5 today
Remove the ice cream from the freezer and leave to soften while you start making the pudding. Cut out a circle of baking parchment large enough to line a medium pudding basin (ours had a capacity of 1.5 litres – you can check this by filling it with water and measuring the volume). Stamp out two circles from the panettone – one should fit snugly in the base, while the other should be the same size as the top of the basin when inverted. Cut the rest of the panettone into slices, about 1cm thick. Put the smaller circle of panettone in the base of the basin, then use the slices to line the sides. Don’t worry if they overlap, but make sure the basin is completely covered.
Drizzle the liqueur over the panettone slices. Tip the softened ice cream into a bowl with the compote or jam. Swirl together gently to create a ripple effect, being careful not to over-mix and working quickly so the ice cream doesn’t melt too much. Pack into the pudding basin, scattering half the grated chocolate between the scoops. Cover the top with the larger circle of panettone, gently pushing it into the ice cream to seal. Wrap the whole basin with foil or beeswax, and freeze for at least 6 hrs or overnight. Will keep frozen for up to a month.
To make the hot chocolate sauce, warm the cream in a saucepan over a low heat until steaming. Remove from the heat and stir in the remaining chocolate until melted.
Remove the pudding from the freezer 15 mins before serving, then turn out onto a plate and remove the the wrapping. Pour over a little of the warm chocolate sauce, letting it drip down the sides. Serve in wedges with extra chocolate sauce on the side.
Comments, questions and tips