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Directions Preparation:1hour › Cook:1day › Extra time:23hours › Ready in:2days
Mix the almonds, peel, raisins, sultanas, currants and rum in a bowl, cover with plastic wrap and leave overnight. Chill a 2 litre metal or plastic pudding basin in the freezer.
Soften the vanilla ice cream slightly and mix in all the quartered cherries. Press this ice cream around the inside of the chilled pudding basin, spreading it evenly to cover the base and the side of the basin. Return the basin to the freezer and leave overnight.
Next day, mix the spices and chocolate ice cream with the fruit mixture. Spoon in the centre of the pudding bowl and smooth the top. Freeze overnight, or until very firm.
Turn the pudding out onto a plate and decorate. Serve cut into wedges.