When the pudding is to be served, take the mould out of the ice, remove the paper and all lard, wiping very thoroughly round the lid. Open the mould carefully, and let the pudding slip out gently on to the dish, just as if it were a jelly or cream. If it does not soon slide out, the mould can be again covered with the lid, and then dipped for a few seconds into cold water; but often this is not needed. Pieces of cut fruit, and curled or flat wafers cut in neat sippets, are generally used to garnish ice puddings.