METHOD

1. If using, make the basic custard ice-cream mixture and place in a bowl (see method, below). Refrigerate until cooled completely. 
   
2. Churn in an ice-cream machine according to manufacturer’s instructions. 
   
3. Stir through the mixed spice and crumbled pudding and spoon into a 2-litre pudding basin lined with the muslin. 
   
4. Freeze for 3–4 hours or until completely set. Use the muslin cloth to ease the pudding from the basin to serve. Serves 6–8.
   

BASIC CUSTARD ICE-CREAM

1. Place the milk, cream, vanilla bean and seeds, and half the sugar in a medium saucepan over high heat and stir until the sugar is dissolved. 
   
2. Bring to the boil and remove from the heat. Remove the vanilla bean and set aside for 5 minutes to cool slightly.
   
3. Place the egg yolks and remaining sugar in a bowl and whisk until pale and creamy. Gradually pour the milk mixture over the egg mixture, whisking continuously. 
   
4. Place in a clean saucepan over medium heat and cook, stirring, for 5–7 minutes or until mixture is thick enough to coat the back of a wooden spoon. 
   
5. Place in a bowl and refrigerate until cooled completely. Churn in an ice-cream machine according to manufacturer’s instructions. 
   
6. Transfer ice-cream to a metal container and freeze until ready to serve. Makes 1 litre.