FROZEN CHRISTMAS PUDDING

SERVES 8 PREP 50 MINS + OVERNIGHT STANDING + OVERNIGHT FREEZING

◆ 1 cup mixed glace fruit

◆ ¼ cup glace cherries

◆ ¼ cup sultanas

◆ ¼ cup brandy

◆ 4 large eggs, separated

◆ ½ cup icing sugar

◆ ¼ cup cocoa powder

◆ 60g dark chocolate, melted, cooled

◆ 1/3 cup roasted hazelnuts, chopped coarsely, plus ¼ cup extra, chopped

◆ 45g chocolate honeycomb bar, chopped coarsely

◆ 2 tsp powdered gelatine

◆ 2 tbsp boiling water

◆ 1 cup pouring cream

◆ 180g white chocolate, melted, cooled

1 Place mixed glace fruit in a food processor fitted with a metal blade, process 3 secs. Add glace cherries, process 2 secs (see tip). Place mixture in a medium bowl, add sultanas, stir in brandy. Cover, place in a cool, dark place overnight.

2 Line a 2-litre pudding steamer with plastic wrap, smoothing the wrap to remove as many wrinkles as possible.

3 Beat egg whites in a large bowl with an electric mixer until firm peaks form. Gradually beat in combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks. Stir chocolate into egg mixture. Pour chocolate mixture over fruit. Mix well, stir in nuts and honeycomb.

4 Sprinkle gelatine over the hot water in a small heatproof jug. Stir until gelatine dissolves. Cool slightly. Stir gelatine into chocolate mixture.

5 Beat cream in a bowl with electric mixer until firm peaks form, fold cream into chocolate mixture. Pour mixture into a pudding steamer, smooth surface. Cover, freeze overnight.

6 Invert pudding onto a chilled serving plate. Remove steamer and peel away plastic wrap. Return to freezer.

7 Spoon white chocolate gently over top of pudding. Return pudding to freezer immediately to allow chocolate to set. Serve topped with extra hazelnuts.