Step 1

Lightly grease six 185ml (3/4 cup) pudding moulds. Line the base and side of each mould with plastic wrap, allowing the side to overhang by 5cm.

Step 2

Place the ice-cream, cranberry, pistachio, dark chocolate and orange rind in a large bowl. Stir to combine. Spoon into prepared moulds and smooth the surface. Cover with a layer of plastic wrap and a layer of foil. Freeze for 6 hours or overnight, or until firm.

Step 3

Place plates in the freezer to chill. Set puddings aside at room temperature for 2 minutes. Melt the white chocolate following packet directions. Turn puddings onto the chilled plates. Drizzle over the chocolate. Sprinkle with cachous.