Ingredients

• ¼ tsp ground cinnamon
• generous pinch ground cloves
• 5 tbsp brandy or dark rum
• 350g/12oz assorted dried fruits - sultanas
• raisins
• currants
• cherries
• crystallised ginger (chopped)
• mixed peel
• prunes (chopped)
• apricots (chopped)
• figs (chopped) or anything else that you fancy
• 200ml/7fl oz plain cows'
• sheep's
• goats' yoghurt OR soya yoghurt
• 100ml/3½fl oz cows'
• goats' or soya cream OR 300ml/10fl oz oat cream
• 2 tbsp honey

Directions

• Mix the spices into the brandy or rum and leave to infuse for 30 minutes.
• Pour the liquid over the mixed fruits and leave to soak for a couple of hours.
• Mix the yoghurt with the cream and honey
• then mix in with the soaked fruits.
• Spoon the mixture into an ice cream maker and churn at the 'freeze' setting for 15-20 minutes.
• Remove it from the freezer and put into a smallish pudding basin
• and either put the lid on the basin
• or cover with cling film. Freeze.
• To serve
• wrap the basin in a hot cloth to loosen it and turn the pudding out onto a dish. Place some holly in the top and
• if you want
• pour some warmed brandy round the bottom and light it
• to serve.