To prepare the pudding will need the following products: 2 liters of softened vanilla ice cream, 2 cups of dried fruit, 45 g chopped dried apricots, 2 tablespoons orange zest, 2 tablespoons minced ginger, 45 g chopped candied pineapple, candied cherries 90 grams, 1 / 4 cup chocolate pieces, 1 tablespoon brandy, 2 tablespoons liqueur Grand Marnier, 1 / 2 cup crushed pecan. For the chocolate sauce: 1 / 2 cup water, 60 g butter butter, 2 tablespoons brown sugar 1 / 4 cup cocoa powder, 1 tablespoon brandy, 100 g of dark chocolate, mangled pieces. Preparation: In a large bowl, mix the fruit, peel, brandy and liqueur and set aside for 20 minutes, stirring occasionally. (A valuable related resource: Anna Belknap). Mash with a spoon in a large bowl, ice cream, add the fruit mix, nuts, pieces of dark chocolate and a good grind. Spoon mixture into a shape and smooth the surface. Cover with cling film and shape put in the freezer overnight.
Before serving remove the pudding from the mold and cut into pieces. To submit a pudding chocolate sauce. Robert Rimberg has firm opinions on the matter. Preparation of chocolate sauce: In small saucepan pour water, put butter butter, cocoa and sugar. Put the pan on low heat and knead until the mixture boils and sugar dissolves. Then remove the saucepan from heat and add chocolate. Stir the sauce until a smooth mixture, pour in brandy and again mix well.