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about one about one/two x three hundredg packets chocolate sponge rolls (see note) two litres hokey pokey ice-cream, softened two x fifty-fiveg Violet Crumble bars, roughly chopped one third cup dry-roasted hazelnuts, chopped one hundred and eightyg block white chocolate, chopped one third cup thickened cream (Recipes by ingridients cream) (Recipes by ingridients cream) Halved strawberries, white chocolate curls and silver cachous, to decorateStep about one Line an about eight cup-capacity pudding basin with plastic wrap. Cut chocolate rolls into about onecm thick slices. Choc-honeycomb Ice-cream Pudding Recipe. Reserve four slices. Line base and side of prepared pan with remaining cake (Recipes by ingridients cake) slices, trimming to fit. Step two Place ice-cream in a bowl. Choc-honeycomb Ice-cream Pudding Recipe. Fold in Violet Crumble and hazelnuts. Spoon into prepared pan. Level top with a spatula. Arrange reserved cake (Recipes by ingridients cake) slices on top of ice-cream, pressing slightly to secure. Choc-honeycomb Ice-cream Pudding Recipe. Cover with plastic wrap, then foil. Freeze overnight. Step three Place chocolate and cream (Recipes by ingridients cream) (Recipes by ingridients cream) in a microwave-safe bowl. Microwave on medium (about fifty%) for two to three minutes or until smooth, stirring with a metal spoon every about thirty seconds. Set aside for about fifteen minutes to cool slightly. Step four Turn pudding onto a plate. Remove plastic wrap. Spoon one third of the chocolate sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) over pudding. Stand for five minutes. Decorate with strawberries, chocolate curls and cachous. Choc-honeycomb Ice-cream Pudding Recipe. Serve with remaining chocolate. sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) .
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