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1
Combine fruit, rind and brandy in a large bowl; mix well.
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2
Cover tightly with plastic wrap; store in a cool, dark place overnight or up to a week, stirring daily.
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3
Line a 17.5cm, 1.75 litre (7 cup) pudding basin with plastic wrap, extending plastic wrap 5cm over edges of basin.
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4
Melt butter in as medium saucepan, add flour, stir over heat until bubbling.
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5
Remove from heat; stir in sugar, then milk and half the cream.
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6
Stir over medium heat until mixture thickens.
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7
Transfer to a large bowl, stir in spread, spices and yolks.
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8
Cover the surface of mixture with plastic wrap.
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9
Refrigerate for for 1 hour.
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10
Stir in fruit mixture, nuts and chopped chocolate.
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11
Beat remaining cream in a small bowl with an electric mixer until soft peaks form, fold into pudding mixture.
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12
Spoon mixture into prepared basin, tap basin lightly to remove bubbles.
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13
Cover with Foil and freeze for 3 hurs, or overnight.
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14
Turn pudding onto a tray;remove plastic wrap, return pudding to freezer.
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15
Cut a 35cm circle from a piece of paper to use as a guide; cover paper with plastic wrap.
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16
Spread melted chocolate over plastic wrap then quickly drape plastic, chocolate side down, over pudding.
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17
Quickly smooth with hands, avoiding deep pleats in the plastic.
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18
Freeze till firm.
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19
Peel asway plastic wrap; trim away excess chocolate.
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20
Serve with a selection of fresh or frozen seasonal fruit if desired.
