Ice Cream Plum Pud

INGREDIENTS
1-litre good quality Vanilla ice cream
½ cup almond slithers or flakes – toasted
½ cup chopped red and green maraschino cherries
½ cup sultanas
½ cup dried mango – chopped
½ cup mixed peel
1 teaspn each cinnamon, nutmeg, ground ginger
1 tablspn cocoa
1 tablspn rum (or brandy, or vanilla extract)

METHOD

Pour rum over fruits, spices and nuts and leave to stand 1 hour. Allow the ice cream to soften slightly. Combine all into the ice cream, mix well and spoon into six dariole moulds* (about 1/2 cup) and freeze overnight. (Excess can be in another container for seconds!) To serve, dip the mould in warm water for a few seconds and run knife around the edges. Upturn onto serving plates and drizzle with 100gm melted dark chocolate. (*Plastic dariole moulds are available in the supermarket or from kitchenware shops.)