The lovely thing about cold pudding is
that often they can be made well in advance and forgotten about until
you are ready to serve them. Others can be thrown together at the last
minute. This makes them particularly useful when you're entertaining.
They are the best option too after a hot, filling main course.
One little tip about home-made ice cream
and other frozen desserts - remember to transfer them from freezer to
fridge at the beginning of your meal (unless a recipe specifically
states otherwise). That way you can be sure they will be the right
consistency for eating and not rock hard.