Jane Baxter served up a delicious Christmas sticky figgy pudding with brandy, rum and Nesselrode no-churn ice cream on Saturday Kitchen.

The ingredients for the Nesselrode no-churn ice cream: 50g raisins, 50g sultanas, 100g glace fruits (such as orange, lemon, pineapple, apricot, or cherries), chopped, 3 tbsp dark rum, 200g chestnut puree, 400ml double cream, 400g condensed milk, few drops vanilla essence and 3 tbsp brandy.

For the figgy pudding: 150g prunes, chopped, 110g dried figs, chopped, 425ml boiling water, 1½ tsp bicarbonate of soda, 90g unsalted butter, softened, plus extra for greasing, 250g caster sugar, few drops vanilla essence, 2 free-range eggs, 350g gluten-free plain flour, 3 tsp gluten-free baking powder and 3 tbsp brandy.

For the topping: 350g dark muscovado sugar, 200g unsalted butter, roughly chopped, 200ml double cream and 2 tbsp brandy.

See recipes by Jane in her book titled: Leon: Leon Fast & Free: Free-from recipes for people who really like food availanle from Amazon now.