Christmas pudding ice cream

• raisins↗85g g
• sultanas↗85g g
• pack dried cherries↗85g g
• fresh or frozen cranberries100g g
• brandy↗6 tbsp tbsp
• dark muscovado sugar↗2 tbsp tbsp
• cinnamon sticks↗2

  snapped in half

• ground ginger↗¼ tsp tsp
• nutmeg↗½ tsp freshly grated tsp

  freshly grated

• caraway seeds¼ tsp tsp
• cloves↗4
• double cream↗600ml pot ml

  pot

• vanilla pod↗1

  split and seeds scraped out

• egg yolks↗3 large

  3 large

• golden caster sugar↗100g g
• oil

  for greasing the bowl

• ginger↗6

  nut biscuits, broken into chunks

• lemon↗zest ½

  and ½ an orange

• caster sugar↗85g
• brandy↗2 tbsp
• fresh or frozen cranberries100g

Step-by-step instructions

1. 1

   Mix all of the boozy fruit ingredients together in a bowl, then microwave on High for 3 mins. Stir, then leave to cool completely, ideally overnight.

2. 2

   For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the cream and vanilla seeds, and bring to the boil. Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely. If possible, chill it overnight as this will infuse the ice cream with a stronger Christmassy spice flavour.

3. 3

   Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix. Oil a 1.4 or 1.2-litre pudding basin and line with cling film.

4. 4

   Drain the boozy fruit in a sieve, mix the fruit with the ginger nuts and zests, then quickly stir into the ice cream. Tip into the basin, cover the surface with cling film, then freeze for at least 6 hrs.

5. 5

   For the topping, put everything into a small pan, gently heat until the sugar dissolves, then simmer for 2 mins. Cool completely. To turn the pudding out, let it sit at room temperature for about 15 mins, then turn onto a plate. Ease the cling film away. Spoon the cranberries and syrup over to serve.