Ice Cream Christmas Pudding

Method

Filling

1. Mix dried fruit, Chelsea Dark Cane Sugar and brandy in a microwave safe bowl, heat on high for 3 mins.
2. Stir, then refrigerate for an hour or until cool.
3. Spoon out the ice-cream into a large mixing bowl.
4. Add cinnamon, ginger, nutmeg and citrus zest and mix thoroughly to form a whip.
5. Gently stir through the brandied fruit so that it is spread evenly throughout the ice cream.
6. Line a pudding dish or large bowl with cling wrap, enough to have overhang.
7. Tip the ice cream into the dish, cover and freeze overnight.

Chocolate Sauce

1. In a small saucepan blend the cornflour, cocoa and cold water to make a smooth paste.
2. Stir in the hot water, Chelsea Caster Sugar, vanilla and butter.
3. Stir over a medium heat until the mixture boils and thickens, about 8 mins.
4. Cool completely.

To serve

1. To complete the dish, let the ice cream sit at room temperature for about 10 mins.
2. Turn the pudding upside down on a platter and peel off the cling wrap.
3. Spoon the sauce over the top to serve.