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Frozen Chocolate Brandy Pudding

ingredients

serves: 4
275 g (10 oz) ready-made Christmas cake, finely chopped
3 oz (75 g) white chocolate
50 ml (2 fl oz) brandy
4 cups (1 litre) 1 3/4 pint chocolate ice cream
1 lb (450 g) jarred mincemeat
sprig of holly with berries, to decorate

method

1. Combine the Christmas cake and brandy and allow to stand for 10 minutes or until the cake has absorbed the brandy. Line a 1.3 litre (2 pint) pudding basin with clingfilm.

2. Place the ice cream, mincemeat and brandied cake in a bowl and mix thoroughly to combine. Transfer the mixture to the lined pudding basin. Cover the surface with clingfilm to prevent ice crystals from forming on the top and freeze until solid. This should only be overnight but it will depend on how many other things you have in your freezer.

3. Melt the white chocolate and drizzle over the turned out pudding. Decorate with holly.

4. Cook's tip for melting chocolate: place the chopped white chocolate in a heatproof bowl over a saucepan half full of water, making sure the base of the bowl is not touching the water. Bring the water to the boil, then remove from the heat and allow to stand, stirring occasionally until the chocolate melts.

5. You can also melt chocolate in a microwave: put the chopped chocolate in a microwave-safe bowl into the microwave. Cook on medium-high for 30 seconds, remove and stir. Take note that even though the chocolate has melted it will hold its shape until stirred, so don't be tempted to keep on cooking it.

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