Frozen Christmas Pudding - cooking recipe

Ingredients

1 1/2 cups mixed dried fruit
1/4 cup glace peaches, chopped
1/4 cup glace apricots, chopped
1/3 cup brandy
7 tbsp butter, chopped
1/3 cup flour
1/3 cup firmly packed brown sugar
3/4 cup milk
2 cups heavy cream
1/2 cup chocolate hazelnut spread
1 tsp mixed spice, such as pumpkin pie spice
1 tsp ground cinnamon
3 None egg yolks
1/3 cup hazelnuts, toasted and chopped
7 oz semi-sweet chocolate, chopped
None None Powdered sugar, for dusting

Preparation

Combine fruit and brandy in a large bowl; cover. Let stand overnight. Line a 6-cup pudding basin with plastic wrap, extending plastic about 2 inches above edge of basin.
Melt butter in a medium saucepan on medium heat. Add flour; stir until bubbling. Remove from heat. Gradually stir in sugar, milk and half the cream. Stir until mixture boils and thickens. Transfer to a bowl; whisk in chocolate hazelnut spread, spices and egg yolks. Cover; refrigerate until cold.
Stir in fruit mixture and hazelnuts. Whip remaining cream until soft peaks form; fold into pudding mixture. Spoon mixture into pudding basin. Tap basin lightly to remove air bubbles. Cover; freeze overnight or until firm.
Invert pudding onto a tray; remove plastic wrap. Melt chocolate in a heatproof bowl set over a saucepan of simmering water. Spread into a 12-inch circle on a piece of plastic wrap. Drape plastic, chocolate-side down, over pudding. Quickly smooth with hands, avoiding deep pleats. Remove plastic before chocolate is too firm as plastic will then be difficult to remove. Trim away excess chocolate. Freeze, loosely covered, until firm.
Transfer pudding to refrigerator 30 mins before serving, to make cutting easier. Just before serving, dust with powdered sugar.