Frozen burnt brandy butter Christmas pudding

Combine mixed fruit and 2 tablespoons of the brandy in bowl. Soak for 1 hour or overnight.

 Melt butter in medium frypan on medium heat. Cook, swirling pan occasionally, for 2 minutes or until foam becomes golden. Add remaining brandy and bring to simmer (take care not to let it catch on fire on a gas stovetop). Remove from heat, cool for 5 minutes.

Transfer ice-cream into a large bowl. Fold through soaked fruit mixture, honeycomb and butter mixture. Put in a 1.5L pudding dish, lightly greased and lined with plastic wrap, ensuring wrap overhangs edge by 15cm. Smooth ice-cream mixture, cover with excess wrap. Freeze for 2-3 hours or until set.

Meanwhile, line a large oven tray with baking paper and put on a wire rack. Stir sugar and water in a large saucepan on low heat until dissolved. Increase heat to high and bring to boil. Boil, not stirring, for 6-8 minutes or until golden.

Remove from heat and pour over prepared tray to form thin, even toffee. Set aside for 20 minutes to firm completely.

Put base of pudding dish in a bowl of warm water to help loosen. Gently pull out plastic wrap to release pudding. Invert onto a serving plate and remove plastic wrap. Gently