For the boozy fruit
- 85g raisins
- 85g sultanas
- 85g pack dried cherries
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 100g fresh or frozen cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 6 tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 2 tbsp dark muscovado sugar
For the ice cream
- 2 cinnamon sticks, snapped in half
- ¼ tsp ground ginger
- ½ tsp freshly grated nutmeg
One of the most useful of spices for both sweet and savoury…
- ¼ tsp caraway seeds
- 4 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 600ml pot double cream
- 1 vanilla pod, split and seeds scraped out
- 3 large egg yolks
- 100g golden caster sugar
- oil, for greasing the bowl
- 6 ginger nut biscuits, broken into chunks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- zest ½ lemon and ½ an orange
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the cranberry syrup topping
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.