Festive frozen chocolate parfait

Try this cross between dense chocolate cake, rich chocolate ice cream and Christmas tiffin. Best of all, it can be sliced straight from the freezer

100g dried cranberries 150g raisins or sultanas 50ml brandy 150g dark chocolate 8 egg yolks 250g golden caster sugar 100g honey 100g butter 100g cocoa 300ml double cream 100g ginger nuts, crumbled crème fraîche, to serve (optional)

1

Put all the dried fruit in a bowl and pour over the brandy. Leave to soak while you line a 900g loaf tin with cling film.

2

Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool a little. Whisk the egg yolks with the sugar and honey in a separate bowl until light, then fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened.

3

Melt the butter with the cocoa in a pan, leave to cool to room temperature, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate too. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, then freeze overnight, or for up to one month. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraîche.

TOMORROW’S RECIPE: MACADAMIA & CRANBERRY AMERICAN COOKIES

Recipe of the day brought to you in association with BBC Good Food Magazine. Subscribe today and get your first five issues for £5 (direct debit). Visit buysubscriptions.com/goodfood and enter code GFMIRROR19 or call 03330 162 124 and quote GFMIRROR19

PREP: 30 MINS COOK: 20 MINS PLUS OVERNIGHT FREEZING SERVES 12