Method
1. COMBINE the sultanas, raisins and brandy and stand overnight.
2. ADD the condensed milk and chocolate to the cream and stir together. Fold through the fruit and brandy, spices, cherries and almonds. Spoon into a base line 2 litre ceramic pudding basin. Cover and freeze for at least 8 hours.
3. COMBINE extra cream and extra chocolate in a saucepan and gently warm until melted and combined. Cool slightly. Turn out the pudding, slice and spoon over the sauce. Serve immediately.
NB: To make individual puddings spoon the mixture into individual 16 × ½ cup plastic dariole moulds or small tea cups.
To remove: carefully immerse ¾ of the way up the sides of each mould into a basin of boiling water then invert on a tray until the ice cream slips out. Return the tray to the freezer to firm until required.