Christmas pudding sundae

To begin, prepare the rum-soaked raisins. Bring all of the ingredients to the boil in a saucepan then remove and allow to steep for at least 24 hours

Preheat the oven to 175°C/gas mark 4

For the figgy cake, boil the prunes, vanilla and water in a saucepan then add the bicarbonate of soda and allow to cool

Cream the butter and sugar in a mixing bowl and add the eggs one at a time. Mix in the flour until smooth then fold in the prunes

Transfer the mix to a muffin tin, bake in the oven for 20 minutes then remove and allow to cool before breaking them up to serve

To make the Christmas pudding ice cream, bring the milk, cream, milk powder and sugar to the boil in a saucepan

Place the egg yolks in a mixing bowl and whisk in the hot cream mixture. Return to the pan, stir until slightly thickened then allow to cool

Blitz the Christmas pudding with the ice cream base in a blender then churn in an ice cream machine. Place in a sealed container and leave in the freezer until needed

For the brandy foam, bring the milk, cream and brandy to the boil. Whisk together the eggs and sugar in a mixing bowl then gradually whisk in the hot milk until combined

Transfer to a siphon gun, add 1 N2O charger and keep refrigerated until needed

To assemble, layer the components in glasses with some segmented orange. Top with some zest and some more rum-soaked raisins and serve