Ladybirds Choc Fudge Sauce , Hot or cold or as a Pudding .
Ladybirds Choc Fudge Sauce , Hot or cold or as a Pudding .

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, ladybirds choc fudge sauce , hot or cold or as a pudding .. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Ladybirds Choc Fudge Sauce , Hot or cold or as a Pudding . is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Ladybirds Choc Fudge Sauce , Hot or cold or as a Pudding . is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook ladybirds choc fudge sauce , hot or cold or as a pudding . using 3 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Ladybirds Choc Fudge Sauce , Hot or cold or as a Pudding .:
  1. Take 1 1/2 cup marshmallows - chopped
  2. Take 180 grams milk or dark chocolate - chopped
  3. Make ready 300 ml thickened cream
Instructions to make Ladybirds Choc Fudge Sauce , Hot or cold or as a Pudding .:
  1. Place the marshmallows , chocolate and the cream into a heatproof bowl and cook in the microwave on high for 30 second busts , stirring between each interval , until all melted and smooth .
  2. Or
  3. Place all ingredients into a small saucepan and cook on low heat until all is melted and smooth , stirring constantly .
  4. HOT : place in glass jug and Use straight away for hot fudge Sauce . Use on cakes pancakes or whatever you desire .
  5. COOLED : place in glass jug and leave at room temp till cooled , then use as sauce over icecream or whatever you desire .
  6. AS PUDDING : pour into bowls or glass jugs of your choice and refrigerate until cooled through and set , serve in bowls with fruit and cream or just on it's own is awesome to .
  7. Either way tastes good . Enjoy . :-) .

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