Ice cream Christmas pudding

• 2 litres vanilla ice-cream, softened *

• 375g mixed fruit *

• 375g frozen mixed berries *

• 1 packet store-bought meringues, about 6, roughly crushed *

• 375g frozen raspberries *

• icing sugar to dust *

Combine the ice-cream, mixed fruit, mixed berries and meringue well. Line a bundt mould (about 2-3 litres) with cling wrap. Any bowl can be used here. Place a few raspberries on the bottom of mould or bowl. Spoon over the ice-cream mixture. Freeze overnight. Unmould and garnish the top with remaining raspberries. Sprinkle over icing sugar. The pudding will keep for a few weeks.