Christmas Ice-cream Pudding

This is a great alternative to the traditional hot pudding, especially Down Under. You will need at least 2 "nights" over which to prepare this, so read the recipe in full before you start.

Serves 10

1/3 cup (50g) toasted almonds, chopped
1/4 cup mixed peel
1/3 cup (60g) raisins, chopped
1/3 cup (60g) sultanas
1/3 cup (60g) currants
1/3 cup rum
1L vanilla ice-cream (I like Sara Lee)
2 tablespoons brandy
1/2 cup (100g) red & green glacé cherries, quartered
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1L chocolate ice-cream (again go for Sara Lee)

Day 1: Place almonds, peel, raisins, sultanas, currants and rum in a medium bowl & mix well. Cover with cling wrap & stand overnight.
Place 2L-capacity pudding basin (or roundish bowl) into the freezer to chill.
Soften vanilla ice-cream slightly & mix in brandy & cherries. Press ice-cream mixture around the inside of the chilled bowl, spreading evenly right to the top of the bowl. Return to the freezer & freeze overnight. It might be necessary to check the ice-cream several time & respread evenly.
Day 2: Add spices & chocolate ice-cream to fruit mixture & mix well. Spoon into the centre of the pudding bowl & smooth the top.
Return to freezer overnight or until very firm.
To remove from bowl, stand very briefly in hot water & then turn out onto a plate. Serve decorated with holly (if you want to - it looks very pretty).