1. Melt a 4 litre tub of vanilla icecream in a large saucepan.
3. Heap the chocolate bits into the saucepan with the icecream and stir until consistent.
4. Carefully pour the whole mixture into a large bowl lined with Gladwrap (to make getting it out easier later on) and smooth flat on top. Put the bowl in the freezer and let it sit. Upend onto a very large plate, and serve in slices. Voila – icecream pudding, an awesome Christmas treat for climates where Christmas day often approaches 40 degrees celcius.