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Mix all the mincemeat ingredients together in a bowl and set aside for an hour. Preferably I mix it the night before so the fruit soaks up the liquid and it softens.
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Grease and line a 2-litre pudding basin with clingfilm so the film hangs over the edge of the basin.
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For the ice cream beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
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Turn down the speed a little and pour the condensed milk into the whipped cream.
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Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
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Now you have your ice cream base you can stir in the mincemeat until combined. Add in a liquor now if you are adding it in.
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Pour into your pudding basin and fill all the way up. Tap the pudding on the counter to release any air bubbles. Freeze for a minimum of 5-6 hours or preferably overnight.
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To serve, take the pudding out of the freezer and, after 15 minutes, invert it onto a plate. Leave it for a further 15 minutes, remove the bowl and clingfilm and top with holly and frosted cranberries. Spoon or slice to serve. Store in the freezer for up to 6 weeks.