Christmas Pudding Ice Cream Bombe

Remove the vanilla ice cream from the freezer and let it soften at room temperature for about 20 minutes, until scoopable but not melted. Meanwhile, put the mixed dried fruit, rum or brandy, clementine zest and juice, and cinnamon in a small saucepan. Warm gently until the mixture is steaming, then take it off the heat and let it cool completely.

Lightly oil a 900 ml pudding basin. Line it with two layers of baking parchment, cutting small slits around the edges so the paper sits smoothly against the bowl. A neat lining helps the bombe release cleanly and gives the outside a smoother finish.

In a large bowl, gently fold together the softened ice cream, cooled soaked fruit with its syrup, and cubed Christmas pudding. Mix just until evenly distributed, then spoon into the prepared basin and smooth the top. Cover tightly and freeze for at least 6 hours, or until completely firm.

About 20 minutes before serving, make the ganache. Heat the double cream in a small saucepan until steaming but not boiling. Put the chopped dark chocolate in a heatproof bowl, pour over the hot cream, and stir until smooth, glossy, and fully melted. Let it cool slightly so it thickens but is still pourable.