Christmas Pudding Ice Cream

Line a 1.2 litre pudding basin with cling film.

Place the sugar, butter and water in a small pan and bring slowly to the boil, stirring until the sugar has dissolved. Increase the heat and boil for three minutes, then set aside to cool.

Place the mixed fruit, mixed spice and almond extract in a bowl, pour over brandy and leave to soak while making the ice cream mixture .

Place the egg yolks in a large bowl, using an electric hand whisk, whisk the egg yolks until light and fluffy. Gradually pour in the sugar syrup, in a thin stream, whisking all the time.

Pour the mixture into the saucepan pan and whisk over a gentle heat until the mixture is as thick as double cream.

Return the mixture to the bowl and beat until cold. The mixture should now be thick and like a mousse.

Whip the cream to soft peaks then whisk in the egg yolk mixture until combined. Fold in the brandy soaked fruits and the almonds. Pour the mixture into the bowl and freeze overnight.

When ready to serve, tip out the ice cream from the bowl and peel off the cling film.

Melt the chocolate and pour over the top of the pudding, dust with icing sugar and top with fresh berries. If not serving immediately return the pudding to the freezer.