PUDDING:
85g raisins
85g sultanas
85g dried cranberries
100g fresh or glace cherries, chopped
2 tbsp Chelsea Dark Cane Sugar
6 tbsp brandy
1L vanilla ice cream
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground nutmeg
Zest 1/2 lemon
Zest 1/2 orange

CHOCOLATE SAUCE:
2 tbsp cornflour
1/4 cup cocoa
2 tbsp cold water
1 cup hot water
1/4 cup Chelsea Caster Sugar
1 tsp vanilla essence
25g butter

Filling
Mix dried fruit, Chelsea Dark Cane Sugar and brandy in a microwave safe bowl, heat on high for 3 mins. Stir, then refrigerate for an hour or until cool. Spoon out the ice-cream into a large mixing bowl. Add cinnamon, ginger, nutmeg and citrus zest and mix thoroughly to form a whip.
Gently stir through the brandied fruit so that it is spread evenly throughout the ice cream.  Line a pudding dish or large bowl with cling wrap, enough to have overhang. Tip the ice cream into the dish, cover and freeze overnight.

Chocolate Sauce
In a small saucepan blend the cornflour, cocoa and cold water to make a smooth paste.
Stir in the hot water, Chelsea Caster Sugar, vanilla and butter. Stir over a medium heat until the mixture boils and thickens, about 8 mins. Cool completely.

To complete the dish, let the ice cream sit at room temperature for about 10 mins. Turn the pudding upside down on a platter and peel off the cling wrap. Spoon the sauce over the top to serve.