Fruit & Nut Ice-Cream Pudding

Combine dried fruits and wine in a medium saucepan. Heat over low heat until wine just starts to simmer. Remove from heat. Cool completely.

When fruit mixture is almost cool, remove ice-cream from freezer to soften slightly. Line an 8-cup-capacity pudding basin with plastic wrap.

Transfer ice-cream to a large bowl. Stir in half the chocolate, fruit mixture and nuts until combined. Spoon mixture into basin. Cover with plastic wrap. Freeze overnight.

To make the toffee cherries, combine sugar and 1/4 cup hot water in a small saucepan over medium-low heat. Cook for 3 minutes, stirring, or until sugar dissolves. Increase heat to high. Bring mixture to the boil and cook for 8 minutes, without stirring, or until mixture turns golden. Set aside for 1 minute or until bubbles have subsided. Hold a cherry by the stem and dip into hot toffee to coat. Lift out of toffee and hold over pan until the ‘tail’ is firm. Lay on a baking paper-lined tray. Repeat with remaining cherries and toffee.

When ready to serve, place remaining chocolate and oil in a small heatproof bowl over a small pan of simmering water (ensuring bowl doesn’t touch the water). Stir with a metal spoon until smooth. Set aside to cool and thicken slightly.

Turn pudding onto a serving platter. Carefully remove plastic wrap. To serve, drizzle over chocolate topping, and decorate with toffee cherries and mint leaves.