Christmas Pudding Ice Cream with Brandy Snap Biscuits

INGREDIENTS (Serves 2) Preparation time: 20min, plus soaking and freezing ◆ 50g ready-to-eat dried apricots, finely chopped ◆ 50g glacé cherries, finely chopped ◆ 50g raisins or sultanas ◆ 2tbsp brandy or rum ◆ 500g tub good-quality vanilla ice cream ◆ 30g shelled pistachio nuts, finely chopped (optional) ◆ Toffee sauce or golden syrup, for drizzling ◆ Brandy snaps, to serve (see recipe on the right)

1

A few days before Christmas, prepare the ice cream. Put the apricots, cherries and raisins or sultanas into a bowl and add the brandy or rum. Stir and cover, then leave to soak for several hours, or overnight.

2

Allow the ice cream to soften a little. Scoop it into a bowl and use a fork to break it down, then stir in the soaked fruits and chopped nuts (if using). Tip into a freezer container, level the sur face and re-freeze until Christmas Day.

3

To serve, let the ice cream soften for a few minutes so that it is easier to scoop. While doing so, chill two small serving bowls in the freezer. Scoop the ice cream into the bowls and drizzle with toffee sauce or golden syrup. Serve immediately, with some crumbled brandy snap on top and a brandy snap on the side. Cook’s tip: Leave the nuts out if you prefer – or use chopped almonds instead.