Bring the gelato out about 15 minutes before you’re ready to use it so it can soften slightly. Grease a pudding basin with a little netral oil, then line with a double layer of glad wrap (or muslin, as I’ve done in the video) with plenty of overhang – you will need this
to help pull the pudding out.

Empty the now slightly softened gelato into a large bowl and give it a mix to soften further. Crumble in the pudding, then add the chocolate, frozen raspberries and meringues. Fold everythingthrough the gelato, making sure it’s evenly distributed.

Spoon the gelato mixture into the pudding basin, pressing down gently to avoid air bubbles. Give the basin a firm tap on the bench. Cut a piece of baking paper to sit over the top, then wrap tightly with the overhanding glad wrap or muslin. Freeze overnight,
or for up to 5 days.

To make the chocolate magic sauce, melt the chocolate in a small metal bowl set over simmering water, making sure the base doesn’t touch the water (or melt it in the microwave). Oncemelted, add the coconut oil and salt flakes and stir to combine. Set aside to cool - the sauce needs to be at room temperature before using. This will take around 20 minutes, or you can make it a few hours ahead. The sauce will keep happily in a jar in the pantry for up to a week. If it sets, simply remelt gently, but make sure it’s back to room temperature before dressing the pudding.

When ready to serve, use the glad wrap or muslin to gently pull the gelato pudding from the basin, then flip it onto a plate. Spoon over the chocolate magic sauce and watch it set instantly.

Top with holly and a raspberry jelly or cherry. Serve immediately.