Frozen dessert tower

Serves 8 9 hot cross buns, sliced in half horizontally 600g condensed milk 800ml double cream zest and juice of 1 orange zest and juice of 1 lemon 1 tbsp mixed spice 1 tbsp ground cinnamon 100g mixed peel 1 tbsp malt extract 200g raisins butter, for greasing 100g plain cooking chocolate, broken into pieces 2 litre plastic tub 23cm cake tin

In a stand-alone mixer, whisk the condensed milk and double cream together for 4-5 mins until very thick. Add the orange and lemon zest and juice, stirring until completely combined. Stir in the mixed spice, cinnamon, mixed peel, malt extract and raisins. Fill the tub with the mixture, reserving 500g in a bowl, and freeze overnight. Cover and chill the reserved mixture.

Lightly toast the buns on the cut sides under a grill. Take the ice cream out of the freezer and let it stand for 5 mins to soften. Grease and line the cake tin with baking paper and spoon in 2 tbsp of the chilled mixture. Scoop a ball of ice cream and sandwich it between two hot cross bun halves. Place it on top of the chilled mixture to fix in place. Repeat until there are 5 ice cream-filled hot cross buns in the tin. Make sure the sides of the buns are next to each other, then fill any gaps with the chilled mixture. Top with 4 more ice cream-filled buns, again fixing them in place with a layer of chilled mixture. Top with scoops of the remaining ice cream. Using a palette knife, smooth the remaining chilled mixture around the sides of each tier. Freeze for 2-3hrs until solid.

When ready to serve, place the chocolate pieces in a microwaveable bowl and melt in a microwave in 30-second bursts until it stirs smooth. Remove the cake from the freezer, pour the chocolate over and serve.