2.25 litre vanilla ice cream
2 x 125 punnets of pistachio kernels
1 teaspoon rosewater essence
Honey to drizzle
Fresh raspberries, extra to serve
1. Line a 2.5 lt capacity pudding basin with a double layer of plastic wrap, allowing the sides to overhang
2. Place the ice-cream in a large bowl. Gently fold in the raspberries, pistachio and rosewater. Transfer to prepared basin. Cover the surface with overhanging plastic wrap. Place in the freezer for 8 hours
3. Place a serving platter in the freezer to chill slightly.Turn the pudding onto the platter, drizzle over honey, top with extra raspberries and pistachios.