CHRISTMAS PUDDING ICE CREAM WITH BISCOTTI

Serves 6

● 500ml tub of best vanilla ice cream

● 75g (2¾oz) cranberries

● 125ml (4fl oz) sweet sherry

● 200g (7oz) Christmas pudding, cooked

● 200ml (7fl oz) double cream

● 1tbsp icing sugar

● A little grated orange zest (optional)

● 6 biscotti biscuits, to serve

Remove the ice cream from the freezer 5 minutes before you begin to make this, to soften very slightly. Soak the cranberries in 1tbsp of the sherry.

Crumble the Christmas pudding, then stir it gently into the softened ice cream, with the cranberries. Refreeze for 30 minutes. When ready to serve, whip the double cream with icing sugar and the rest of the sherry until thickened.

Scoop the ice cream into glasses and top with a spoonful of whipped cream. Decorate with orange zest, if liked, and serve with the biscotti alongside or crumbled on top.

COOK’S TIP

You can use any sweet liqueur of your choice instead of sherry, such as Baileys or amaretto.