frozen christmas pudding

I don't know when it started, but for the 18 Christmases I have known my in-laws, they have had a frozen pudding at Christmas lunch rather than the traditional boiled kind.  It probably has something to do with the Aussie Christmas being in summer, and it certainly does hit the spot on a hot Christmas afternoon. 
    This is the kind of recipe that's not really a recipe.  You add whatever takes your fancy, in whatever quantities look good at the time!  I love serving it with Berry Compote.
    Here's a pretty loose guide, with the ingredients and method all rolled into one:

In a large bowl, mix together:

• 2 Litres very soft vanilla ice cream (of whatever type you use- dairy or non).  You'll obviously need to leave it out of the freezer for a while for it to get soft.
  
• a couple of cups of your pre-made fruit mince (if you haven't made your own, shop bought will have to do, but next year, do yourself a favour and try my fruit mince recipe!)
  
• Between 100 and 200 grams of chocolate, broken or roughly chopped into small pieces (I like to use 70% cocoa dark chocolate)
• Nuts of choice.  This year I chopped up a couple of handfuls of pecans.  Slivered almonds also work well, or pistachios or walnuts.
• If you like an orange infusion in your Christmas fare, finely zest the rind of an orange into the ice cream and add a shot of orange liqueur.  If not going for an orange burst, you can add a shot of rum or brandy, or an Irish whisky cream like Baileys. 
• Line a round-bottomed bowl (this bowl will be the one the pudding sets in and gives it a pudding-like shape) with a double layer of cling wrap, making sure it comes right up and over the edges of the bowl.  This is what is going to make the pudding easy to get out of the bowl when it's time to serve it.  Tip the ice cream mix into the lined bowl.  Cover firmly with another couple of layers of cling wrap and place in the freezer till ready to serve.
• When serving, remove the top cling wrap covers, place a serving plate upside down over the top of the bowl, and invert the whole thing so the pudding is now on the plate.  Remove the cling wrap lining and decorate your pudding before serving. I usually serve mine with Berry compote, or surrounded by fresh berries or cherries.  You could grate some chocolate over the top, or use some slices of candied orange. What ever you do, serve it quickly before it melts!