Ingredients

Step by step

1. Tip the frozen cherries into a small pan with the sugar, 3 tablespoons of water and the orange zest. Set over a low heat and stir until the sugar has dissolved. Increase the heat to medium and simmer for 10-15 minutes or until the cherries have softened and released their juices. Strain the cherries, reserving the fruit and juices. Leave to cool completely, then use a stick blender to blend the cherries until fairly smooth. This can be done up to a day in advance.

2. Soften the ice cream in the fridge for 30 minutes before using. Grease 6 holes of a muffin tin and line each with clingfilm. Use a 5cm cutter to cut 6 circles out of the bread (as close to the crust as possible to reduce wastage), then trim the crusts off the remaining bread and cut into 4cm-long strips. Brush the brioche with the reserved cherry juice, then place the brioche circles, brushed side down, on the base of each muffin hole and use the strips to line the sides.

3. Spoon the ice cream into a bowl and gently stir through the blended cherries. Spoon into the prepared pudding moulds, pressing down with the back of the spoon so that the puddings are well compacted. Cover with a disc of baking paper or clingfilm and freeze for 2 hours or overnight, until firm.

4. Remove the puddings from the freezer 15 minutes before serving. Using the clingfilm to help you, carefully remove the puddings from the tin and turn out onto plates. Serve with fresh cherries, if you like.