'Down Under' Ice Cream Christmas Pudding

For the ice cream, pop the spices into a medium saucepan and heat gently until fragrant, stirring once or twice, approximately 3 minutes or so. Add the coconut milk, maple syrup and vanilla essence, and bring to a low simmer. Now pour everything into a glass bowl or ceramic container and leave to cool completely. Chill overnight in the fridge (this will infuse the ice cream with a stronger Christmassy spice flavour).If you haven't already done so, now's the time to prepare your Christmas fruit mince.Pass the coconut infused spice mix through a sieve into another container. Freeze for 4 - 5 hours, stirring with a fork every hour until you have a smooth, thick mix.Oil a pudding basin or bowl and line it with cling film. Stir the Christmas mince into the ice cream. Tip the mix into the basin and cover with cling film. Freeze for at least 4 hours.For the topping, pop your coconut sugar and frozen cranberries into a small saucepan. Heat gently until the sugar dissolves, then simmer for 2 minutes. Cool completely.To serve, remove the pudding from the freezer and let it sit at room temperature for about 20 minutes before turning onto a plate. Carefully remove the cling film away. Spoon the cranberries and syrup over the top.