Chocolate pudding




  • 1 x 300g pkt frozen fresh forest berries
  • 60ml (1/4 cup) Cointreau liqueur
  • 2 tablespoons icing sugar mixture, sifted
  • 1 x 475g pkt Sara Lee frozen chocolate pudding
  • Vanilla ice-cream (optional), to serve


Step 1

Combine the berries, Cointreau and icing sugar in a large bowl. Set aside for 20 minutes to macerate.

Step 2

Cut the frozen pudding into six equal portions and heat following packet directions.

Step 3

Divide the pudding among serving plates. Spoon over the berry mixture. Serve immediately with ice-cream, if desired.

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