Bob Hart's Christmas pudding

TELLY-CHEF Iain Hewitson's Christmas pudding ice-cream is an absolute ripper. Here�s how me makes it:

�Combine 2 cups mixed, dried fruits, 100g chopped glace pineapple, 100g chopped glace cherries, 50g chopped glace ginger, finely-grated zest of 2 oranges, 3/4 cup chocolate bits, 2tbs cognac, 2tbs Grand Marnier.

�Soften 4 litres commercial vanilla ice-cream, mix in the other ingredients, line a large bowl with plastic wrap, spoon in the misture and cover with more wrap. Freeze overnight and, when required, remove top piece of wrap, invert over serving plate and wrap hot towel around bowl to release pudding.

�Serve with berries which have been tossed in grand Marnier and dust with icing sugar.