White Chocolate Frozen Christmas Pudding

Line a 1.75 Litre (7 cup) pudding basin with plastic wrap, extending the plastic about 5cm over the edge of the basin. Combine the fruit and brandy in a bowl; stand 30 minutes.

Place the softened ice-cream, fruit mixture and almonds in a large bowl, stir until combined. Spread the ice-cream mixture into the prepared pudding basin. Cover with foil and freeze overnight. Place the cherries on a baking paper-lined oven tray; freeze until firm.

Turn the ice-cream pudding onto a tray, remove the plastic wrap and return to the freezer.

Cut a piece of paper into a 38cm circle to use as a guide. Cover the paper with a large sheet of plastic wrap.

Spread the chocolate over the plastic wrap.

Remove the pudding from the freezer, quickly drape plastic, chocolate-side down, over the pudding.

Quickly smooth the pudding with hands. Freeze for a few minutes or until firm.

Gently peel away plastic and use large egg slides to transfer the pudding to a serving plate. Decorate with frozen cherries, if desired. Dust with sifted icing sugar.

Suitable to freeze.

Chocolate suitable to microwave.