Icy Christmas Pudding

Ingredients:

• 1 cup sultanas
• 1/2 cup chopped raisins
• 1/4 cup currants
• 1/4 cup chopped dried apricots
• 2 tbs glace cherries, chopped
• 1/4 cup brandy
• 1 litre vanilla ice-cream, softened
• 1 cup chopped strawberries (Beerenberg of course) or fresh stoned cherries
• 1/2 cup slivered almonds, toasted and chopped
• 1/2 cup whipped cream

Method:

1. Combine sultanas, currants, apricots and glace cherries in a bowl. Sprinkle with brandy. Allow to stand overnight.
2. Blend fruit with ice-cream and all remaining ingredients in a large bowl.
3. Spoon into a 5-cup pudding basin. Smooth top. Cover with foil. Freeze overnight or until firm.
4. Unmould pudding, by immersing in warm water for a few seconds. Invert onto a serving plate. Shake gently. Carefully remove mould.
5. Serve with Fresh Strawberry Sauce.

Fresh Strawberry Sauce

Ingredients:

• 500g Beerenberg strawberries
• 1/4 cup icing sugar
• 2 tsp Grand Marnier

Method:

1. Blend or process all ingredients until smooth; strain.
2. Sauce can be made 2 days ahead. Store in an airtight container and refrigerate.