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.
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.
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.
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.
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.