Christmas pudding ice cream is deliciously sweet and spicy - it's not very healthy eating but that's fine once in a while. You don't need an ice cream maker; I use the medium sized container from a set of 3 Lock & Lock bowls. The recipe makes 6 portions, takes about 10 minutes to make plus 12 hours freezing time.
225g dried mixed fruit (bog-standard supermarket mixed fruit is just as tasty as the more expensive 'luxury' fruit)
2 tbsp brandy (or whatever spirit you have at hand - I used spiced rum this year)
50g caster sugar
2 tbsp liquid glucose
1 tsp of mixed spice
1 tsp of cinnamon
1 tsp of ground coriander seeds
1 x 500ml tub of ready-made custard
300ml double cream
Put the dried fruit in a bowl, pour over the brandy and set aside to soak. Place the container in the freezer. In a pan, gently heat 75ml water with the sugar and liquid glucose until the sugar dissolves. Bring to the boil, add the spices and remove from the heat. Stir to blend and allow to cool.
In a large bowl, mix together the custard and cream. Add the sugar syrup, fruit and brandy. Stir until combined.
Take the container out of the freezer, pour in the mixture, return to the freezer and leave for six hours. Take out of the freezer, whisk with a fork to distribute the fruit evenly through the mixture and freeze for a further six hours. Remove from the freezer 20 minutes before you're ready to eat.