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.

Grease and line a 2-litre pudding basin with clingfilm so the film hangs over the edge of the basin.

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.

Turn down the speed a little and pour the condensed milk into the whipped cream.

Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.

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.

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.

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.