I know it's not the hot season, but bear with me when I say I don't actually care what season it is: this is an amazing pudding! And you have to try it :-)
As with a lot of my recent inspo, I'm thanking Donna Hay for her awesome issue earlier this year which focussed on a new kind of pie. I'm not traditionally that into pies. You won't find me begging you to bring back a traditional English pork pie when you travel to London, or rolling out puff pastry to go over a chicken pie on a Sunday night. But when Donna says pie, in this instance it's more pud than pie, more fruit than fat. Well, that was my internal rascal persuading me that it wasn't that bad an indulgence. For balance, and to justify this pudding, I just have to point out that I had a ridiculously healthy lunch today so all is not lost.
This is the magnificent show stopper Frozen Blueberry Pie that I made last Saturday.
Take the ice cream out of the freezer to start softening.
Make your blueberry syrup to go into the cake. Put the blueberries, sugar and water in a saucepan and heat until bubbling. Allow to cook until it becomes syrupy - about ten minutes, but keep a close eye on it. Mash the blueberries as they cook to release that fabulous colour and flavour. Once it's syrupy, push it through a sieve and allow to cool while you do the next bit.
Blitz the biscuits and butter together until they are like breadcrumbs, and then press into the base of your cake tin. Persist with this until you get edges - mine were about half way up the sides of the tin.
Put the cream cheese in a bowl and beat until it's really soft and smooth. Add the ice-cream in chunks and beat them together. Add the lemon zest and blueberry syrup and beat it all up together and then pour into your biscuit base. Sprinkle the blueberries over the top (you could go wild and do raspberries too) and put into the freezer until you need it.
* Remove at least ten minutes before you need it so that you can cut the thing!!