Directions: 1. Place sultanas, currants, raisins, red and green cherries and brandy in a bowl and mix to combine. Cover and set aside to macerate overnight.
2. Place ice cream and cream in a large bowl, stir in fruit mixture, almonds and chocolate chips and mix well to combine.
3. Spoon ice cream mixture into a 2 litre capacity pudding basin lined with plastic food wrap, cover and freeze until required.
4. To serve, remove covering, immerse in hot water and turn pudding onto a chilled serving plate. Serve immediately.