Ice cream pudding

Step 1: Mix 1 ⅛ lb dried fruit and nuts, ½ cup rum or brandy, 2 tbsp cocoa powder, 1 tbsp orange rind, ½ tsp mixed spice and 1 tsp ground cinnamon in a pan. Bring to the boil, stirring now and then, and simmer for 2 minutes. Leave to cool.

Step 2: Stir 2 tsp powdered gelatine into 3 tbsp boiling water until it dissolves. Blend it into the fruit mixture and chill until cold.

Step 3: Chill a 2 litre pudding mould in the freezer. Soften 4 ¼ cups vanilla ice cream slightly and press it evenly over the base and sides of the mould, leaving a hollow in the middle. Freeze overnight.

Step 4: Soften 4 ¼ cups chocolate ice cream slightly and fold in the fruit mixture.

Step 5: Spoon it into the hollow of the vanilla ice cream, smooth the top and freeze overnight.

Step 6: Beat 1 ¼ cups fresh cream with 2 tbsp sugar and 1 tsp ground cinnamon until soft peaks form and it thickens.

Step 7: To serve, dip the mould briefly in hot water and turn the pudding out onto a chilled serving plate. Cut into wedges and serve with the cinnamon cream.

Step 8: Vegetarian swap: gelatine is not vegetarian. Use ½ tsp agar-agar powder instead: stir it into 3 tbsp cold water, boil for 1–2 minutes until dissolved, then blend it into the warm fruit mixture. It sets as it cools, even at room temperature.

Step 9: Alcohol-free swap: use orange juice instead of the rum or brandy.