Ingredients
Method
1.Place cranberries, prunes and raisins in a microwave-proof bowl with the 2 Tbsp sugar and 50ml brandy.
2.Microwave for 30 seconds to warm them up and get things going. Leave aside to cool and soak for at least 1 hour.
3.Line a loaf tin with plastic wrap with plenty overhanging the sides. Stir together soaked fruit, frozen cranberries and softened ice cream. Pour into the tin, cover with plastic wrap and freeze overnight.
4.To make the brandy sauce, heat extra muscovado sugar with the butter in a saucepan over medium heat until the sugar has completely dissolved.
5.Pour in the extra brandy and stir to combine – if you prefer a thicker sauce, add the arrowroot mixture, stirring until thickened. Pour sauce into a jug, cover and set aside.
6.To serve, remove loaf from the freezer and invert onto a serving platter. Scatter over a handful of white Persian floss, top with fresh berries, pomegranate seeds and decorate with mint sprig.
7.Serve brandy butter sauce, slightly warmed, in a jug to pour over slices of frozen loaf.