Frozen Christmas Pudding

Ingredients:

½ cup (110g) caster sugar

1 cup (250ml) water

½ cup (85g) currants

¾ cup (100g) sweetened dried cranberries

2L vanilla ice cream

2 teaspoon vanilla bean paste

1 teaspoon cinnamon

85g unsalted shelled pistachios, chopped

¼ cup (60ml) brandy

Blackberries and raspberries to serve

Icing sugar for dusting

Method:

1. Place the sugar and water in a small saucepan over low heat and stir until sugar is dissolved. Bring to the boil for 1 minute.
2. Place the currants and cranberries in a bowl and pour over the sugar mixture.
3. Set aside for 10 minutes or until the fruit is plump.
4. Drain and allow to cool completely.
5. Place the ice cream, vanilla and cinnamon in the bowl of an electric mixer and beat for 1 minute or until softened.
6. Stir through the currant mixture, pistachios and brandy and spoon into a 1.75 litre pudding basin lined with muslin.
7. Top with a round of non stick baking paper and freeze for 4 hours or overnight to set.
8. Top with berries and dust with icing sugar. Serves 8-10.