DESSERTS TO DAZZLE

Last-minute desserts to impress your guests

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CHRISTMAS HONEY NOUGAT MACADAMIA BOMBE

SERVES 8-10 PREP 30 MINS

2 litre tub vanilla ice-cream

3 x 40g bars Nougat Honey Log, sliced, plus extra to serve

1/2 cup honey macadamias, roughly chopped

4 cups crumbled fruitcake (500g)

Chocolate Ice Magic, fresh blackberries, to serve

1 Grease a metal pudding steamer (8-cup capacity). Line crossways with two long narrow strips of baking paper, to extend 5cm above the edge. Line base with baking paper.

2 Spoon ice-cream into a large bowl. Stand at room temperature for about 10 mins, or until slightly softened. Stir until smooth. Stir in sliced nougat log and 1/3 cup macadamias. Reserve remaining for decorating.

3 Working quickly, spoon 1 cup nougat ice-cream over base of prepared steamer. Smooth top. Sprinkle over 1 cup fruitcake.