- Line a 1.75L capacity pudding basin with cling film.
- Place the sugar and water in a small saucepan over low heat and stir until sugar is dissolved. Bring to the boil for 1 minute.
- Place the dried fruits in a bowl and pour over the liquid sugar mixture. Set aside for 10 minutes or until the fruit is plump. Drain and allow to cool completely.
- Place the ice-cream, chocolate chips, ginger and cinnamon in a separate bowl and with an electric mixer, beat for 1 minute or until softened.
- Stir through the fruit mixture, nuts and brandy and spoon into the pudding basin. Top with a round of non-stick baking paper and freeze for 4 hours or overnight until set.
- Remove the pudding from the basin to serve, top with berries and dust with icing sugar. Serve immediately.
Note: You could use your favourite ice cream flavour instead of vanilla, or try pouring some melted chocolate over the top – it will freeze as it pours, making a beautiful and delicious topping.