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  • 100g dried apricot
  • 60ml white rum
  • 100g raisins
  • 60ml dark rum
  • 1L Kāpiti Gingernut ice cream
  • 200g dark or white chocolate


  • Place the apricots in a saucepan with the white rum and gently bring to the boil then remove from the heat. 
  • Place the raisins in a saucepan with the dark rum and gently bring to the boil then remove from the heat.
  • Let the apricots and raisins cool in the rum (overnight is great for this as the fruit soaks up the rum).
  • If you don’t soak them overnight, you will need to drain off the excess rum.
  • Scoop the Kāpiti Gingernut ice cream into a bowl and leave for a few minutes to soften slightly.
  • Stir the apricots and raisins into the Kāpiti Gingernut ice cream.
  • Divide the mixture between 6 x 150 ml cups or moulds that have been lined with plastic wrap. Place in the freezer for two hours or until very firm.
  • Before serving, melt the chocolate and cool slightly.
  • Drizzle over the turned out puddings.
  • You can return the puddings to the freezer at this point.

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