A wonderful dessert for Boxing day that's packed with festive flavours but a little lighter than most Christmas fare. Plus, the ice cream is a great way to use up any leftover Christmas pudding. Equipment and preparation: you will need a 24cm/9½in loaf tin, an ice cream maker, food processor and a blender.
Get motivated in November to make your Christmas pudding to have it mature in time for Christmas. Equipment and preparation: You will need a 1.2 litre/2 pint pudding basin, baking paper, foil and kitchen string.
Custard recipe: Ingredients 4 free-range eggs golden caster sugar 1 tsp cornflour, optional pint double cream pint full-fat milk 1 vanilla pod A traditional British dessert sauce made with egg yolks, sugar and milk and/or cream, flavoured with vanilla.