Christmas cake puddings

Makes 6

600ml double cream 400ml condensed milk 8 tbsp rum 200g raisins 75g butter, plus extra for greasing 1 tbsp caster sugar 245g plain flour 100g soft brown sugar 200g Christmas cake 2 eggs 1 tbsp baking powder 100ml milk 6 dariole moulds To make the rum and raisin ice cream: Combine the double cream and condensed milk in a large mixing bowl, then whisk with an electric whisk for 6-7 mins until thick. Mix in 5 tbsp of the rum and add the raisins, and transfer to a litre tub with a lid. Seal with the lid and freeze overnight. To make the stars: Preheat the oven to 190°C/gas mark 5. In a bowl, cream 25g of the butter with the caster sugar. Stir in 45g of the plain flour until a smooth dough forms, adding 1 tsp of cold water if needed. Knead for 5 mins with one hand to bring together into a ball. Roll the dough out to approximately 1cm thickness with a rolling pin and cut out six stars with cutters. Transfer to a greased oven tray and bake for 12 mins until golden. Allow to cool. Grease six dariole moulds with butter and turn the oven to 180°C/gas mark 4. In a large mixing bowl, cream the remaining butter into the brown sugar for 2 mins until creamy, then crumble in the Christmas cake and stir thoroughly. Beat in the eggs one at a time and add the baking powder and remaining rum, then stir in the milk. Fold in the remaining plain flour and divide between the prepared moulds. Place the moulds on an oven tray and bake for 20-25 mins until firm to touch. Using oven gloves, place the puddings upside down on serving plates and remove the moulds. Top with a scoop of the rum and raisin ice cream and a star. Serve immediately.