Ice-Cream Christmas Pudding - cooking recipe

Ingredients

2 cups mixed dried fruit (raisins, golden raisins, currants, cherries, craisins, you choose)
90 g glace cherries, quartered
45 g glace apricot, chopped
45 g glace pineapple, chopped
2 teaspoons finely chopped glace ginger
2 teaspoons grated orange rind
2 tablespoons Grand Marnier
1 tablespoon brandy
2 liters vanilla ice cream, softened
1/4 cup chocolate chips
1/2 cup chopped pecans
Chocolate Sauce
1/4 cup water
1/4 cup cocoa powder, sifted
60 g butter
2 tablespoons soft brown sugar
105 g dark semi-sweet chocolate, chopped
1 tablespoon brandy

Preparation

Mix fruits, rind liqueur and brandy in a large bowl and set aside for 20 minutes uncovered, stirring occasionally.
Using a spoon, break up the ice-cream in a large bowl.
Add the fruit mix, choc9oate bits and nuts to ice-cream; working quickly stir until well mixed.
Line a 9-cup capacity pudding basin or bowl with plastic wrap.
Spoon in the ice-cream mixture; smooth the surface.
Cover with Plastic wrap; freeze over night.
To serve, unmould and cut into wedges.
Serve with chocolate sauce.
Chocolate Sauce: Place water, cocoa, butter and sugar in a small pan.
Stir over a low heat 4 minutes or until mixture boils and sugar is dissolved.
Remove from the heat and add the chocolate.
Stir until chocolate has melted and mixture is smooth; stir in brandy.