Frozen Christmas pud

This can be frozen several days — or even weeks — in advance.

Ingredients

100 g	Butter
400 g	Dried fruit, mixed
100 g	Glace cherries, red and green, halved
2 Tbsp	Brown sugar
¼ cup	Cream
¼ cup	Brandy
½ tsp	Baking soda
100 g	Blanched almonds, chopped
2 Ltr	Vanilla ice cream (Main)

Topping

100 g

Chocolate, melted

Directions

1. Line the base and sides of a 1.5 litre pudding bowl with plastic film.
2. Place the butter, dried fruit, cherries, brown sugar and cream in a saucepan. Heat until the butter is melted. Add the brandy and baking soda. Simmer for 3-4 minutes until the baking soda stops fizzing. Stir in the almonds. Cool a little.
3. Break up the ice cream in a large bowl. Stir in the just-warm fruit mixture. Pour into the prepared pudding basin. Freeze for at least 24 hours before turning onto a serving plate.
4. To serve, slowly pour the melted chocolate over the top, allowing it to dribble down the sides.