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Frozen Brandy Christmas Puddings

If hot Christmas pudding doesn't appeal to you on a scorching summer day, try frozen brandy puddings to keep your Christmas oh so cool!

Ingredients

1 x 475g jar fruit mince
1 x 1L tub Old English Toffee ice-cream, softened
1 x 1L tub vanilla ice-cream, softened

Directions

Line base and side of ten 250ml (1 cup) capacity dariole moulds with baking paper, using a little water to help paper stick. Place moulds on a baking tray.

Combine fruit mince and ice-cream in a bowl. Spoon ice-cream mixture among moulds and smooth the surface. Wrap the moulds in plastic wrap. Place in the freezer for 6 hours or overnight to freeze.

To serve, dip the moulds in a bowl of warm water for 1-2 seconds. Turn into serving bowls and remove paper. Smooth top and sides with a wet knife to remove any marks left by the paper.  Serve with summer berries with mango slices and ginger wafers.

You can make the puddings to the end of step 2 up to 1 week ahead. Continue from step 3 just before serving.

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