ICED CHRISTMAS PUDDING

Mix all the mincemeat ingredients together in a bowl and set aside

Line a 1-litre pudding basin with oiled clingfilm so the film hangs over the edge of the basin; in another bowl, combine the cream cheese and icing sugar

In a third bowl, whip the double cream and fold it into the cream cheese mixture and mincemeat; put the mixture into the pudding basin

To make the biscuit layer, whiz the biscuits in a processor to fine crumbs. Mix with the melted butter in a bowl, then spoon onto the pudding mixture, pressing down evenly; fold over the clingfilm and freeze 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 decorations and serve