Frozen Chocolate Fruit Cake Pudding Food

FIVE-MINUTE TRIFLE

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut the cake into 1-in. cubes; place in a 2-qt. glass bowl. Top with raspberries and pudding. Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries.

FROZEN CHOCOLATE FRUIT CAKE PUDDING

Steps:

• Combine fruit, rind and brandy in a large bowl; mix well.
• Cover tightly with plastic wrap; store in a cool, dark place overnight or up to a week, stirring daily.
• Line a 17.5cm, 1.75 litre (7 cup) pudding basin with plastic wrap, extending plastic wrap 5cm over edges of basin.
• Melt butter in as medium saucepan, add flour, stir over heat until bubbling.
• Remove from heat; stir in sugar, then milk and half the cream.
• Stir over medium heat until mixture thickens.
• Transfer to a large bowl, stir in spread, spices and yolks.
• Cover the surface of mixture with plastic wrap.
• Refrigerate for for 1 hour.
• Stir in fruit mixture, nuts and chopped chocolate.
• Beat remaining cream in a small bowl with an electric mixer until soft peaks form, fold into pudding mixture.
• Spoon mixture into prepared basin, tap basin lightly to remove bubbles.
• Cover with Foil and freeze for 3 hurs, or overnight.
• Turn pudding onto a tray;remove plastic wrap, return pudding to freezer.
• Cut a 35cm circle from a piece of paper to use as a guide; cover paper with plastic wrap.
• Spread melted chocolate over plastic wrap then quickly drape plastic, chocolate side down, over pudding.
• Quickly smooth with hands, avoiding deep pleats in the plastic.
• Freeze till firm.
• Peel asway plastic wrap; trim away excess chocolate.
• Serve with a selection of fresh or frozen seasonal fruit if desired.