Place all fruits, zests and brandy or rum (or both!!) into an insulated bowl and stir to cover. Allow to soak for around 2-3 days, stirring occasionally.
Add Brew Choc grounds and chopped chocolate to fruit mixture and set aside until use.
Place sugar and all spices into Thermomix bowl and mill 10 sec/speed 10.
Add remaining ingredients except fruit/chocolate mixture and blend for 30 sec/speed 6. Scrape down sides of bowl and repeat.
Add fruit, chocolate mixture and incorporate 5 sec/Interval. Stir by hand to finish, ensuring that fruit is separated and well coated in the ice cream mix.
Line 1-2 pudding bowls (or deep bowls) with baking paper, pushing the paper against the walls of the bowls, so that the surface is flat. If you have big folds of paper, the mixture will get inbetween and you will lose some of it when unmoulding.
Pour mixture in and freeze for at least 24 hours. To serve, dip basin into bath of cold water, and up turn onto serving platter. Remove paper, garnish with holly, fruit, nuts, chocolate syrup, or whatever takes your fancy.
The options for this are highly adaptable; if you don’t like nutmeg, leave it out, if you don’t like glace cherries, leave them out, but replace them with same quantity of something else and so on…if you don’t like chocolate, I can’t help you…and if you don’t have Brew Choc, you need to get on to it immediately before Christmas is upon us!