Ice-cream Christmas Pudding

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 2 cups mixed dried fruit (raisins, golden raisins, currants, cherries, craisins, you choose)
• 90 g glace cherries, quartered
• 45 g glace apricot, chopped
• 45 g glace pineapple, chopped
• 2 teaspoons finely chopped glace ginger
• 2 teaspoons grated orange rind
• 2 tablespoons grand marnier
• 1 tablespoon brandy
• 2 liters vanilla ice cream, softened
• 1/4 cup chocolate chips
• 1/2 cup chopped pecans
• 1/4 cup water
• 1/4 cup cocoa powder, sifted
• 60 g butter
• 2 tablespoons soft brown sugar
• 105 g dark semi-sweet chocolate, chopped
• 1 tablespoon brandy

Recipe

• 1 mix fruits, rind liqueur and brandy in a large bowl and set aside for 20 minutes uncovered, stirring occasionally.
• 2 using a spoon, break up the ice-cream in a large bowl.
• 3 add the fruit mix, choc9oate bits and nuts to ice-cream; working quickly stir until well mixed.
• 4 line a 9-cup capacity pudding basin or bowl with plastic wrap.
• 5 spoon in the ice-cream mixture; smooth the surface.
• 6 cover with plastic wrap; freeze over night.
• 7 to serve, unmould and cut into wedges.
• 8 serve with chocolate sauce.
• 9 chocolate sauce: place water, cocoa, butter and sugar in a small pan.
• 10 stir over a low heat 4 minutes or until mixture boils and sugar is dissolved.
• 11 remove from the heat and add the chocolate.
• 12 stir until chocolate has melted and mixture is smooth; stir in brandy.