Boozy Christmas Ring
|Raisins||4 Ounce (100 Grams)|
|Sultanas||4 Ounce (100 Grams)|
|Dried cranberries||85 Gram (1 Pack)|
|Dark muscovado sugar||2 Tablespoon|
|Double cream||568 Milliliter (1 Pot)|
|Icing sugar||2 Tablespoon|
|Fresh vanilla custard||1 Pint (600 Milliliter)|
|Frozen cranberries||4 Ounce (100 Grams, Keep Them Frozen)|
1. Put dried fruit into a large bowl, add 2 tbsp brandy and the muscovado sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight, if you're short of time, simply carry on with step 2 and leave to soak for as long as it takes to complete step 2.
2. Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice-cream machine, churning for 20-30 mins until thick). Meanwhile, line a 23cm ring tin (known as a savarin) with cling film.
3. Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined ring tin. Freeze overnight or for at least 6 hrs. To serve, leave the ring at room temperature for 10 mins and turn out onto a serving plate. Cut into slices and serve with hot Cranberry brandy butter sauce.