Christmas nougat ice cream pudding

Grease and line a metal pudding steamer (8-cup capacity) with two layers of plastic wrap, allowing wrap to overhang edge by 12cm.

Slightly soften ice cream in a large bowl at room temperature. Beat with a wooden spoon until smooth. Stir in nougat and almonds.

Working quickly, spoon 1 cup nougat ice cream over the base of prepared pan. Smooth top. Sprinkle over 1 cup fruitcake.

Repeat layering with 1½ cups nougat ice cream, 1 cup fruitcake, remaining 2½ cups nougat ice cream and 2 cups of fruitcake. Cover with overhanging plastic wrap. Freeze overnight.

To make chocolate sauce, combine cream and chocolate in a small saucepan over low heat. Stir until smooth. Transfer to a medium jug and leave to cool.

Uncover ice cream and turn out onto a serving plate. Remove plastic wrap. Decorate with extra nougat if desired. Top with a little chocolate sauce. Serve the remaining chocolate sauce separately.