ICED CHRISTMAS PUDDING

Yields8 Servings

100 g raisins

100 g sultanas

50 g currants

25 g pecan halves, toasted and chopped

2 lemons, grated zest

1 orange, grated zest

1 tsp ground mixed spice

1 tsp liquor of your choice

For the pudding

400 g cream cheese

75 g icing sugar

150 ml double cream

For biscuit layer

125 g digestive biscuits

50 g melted butter

Mix all the mincemeat ingredients together in a bowl and set aside

- Line a 1-litre pudding basin with oiled clingfilm so the film hangs over the edge of the basin; in another bowl, combine the cream cheese and icing sugar

- In a third bowl, whip the double cream and fold it into the cream cheese mixture and mincemeat; put the mixture into the pudding basin

- To make the biscuit layer, whiz the biscuits in a processor to fine crumbs. Mix with the melted butter in a bowl, then spoon onto the pudding mixture, pressing down evenly; fold over the clingfilm and freeze overnight

- To serve, take the pudding out of the freezer and after 15 minutes, invert it onto a plate; leave it for a further 15 minutes, remove the bowl and clingfilm and top with decorations and serve

ICED CHRISTMAS PUDDING

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