Melbourne

You get your favourite rich creamy vanilla icecream (I like Streets Blue Ribbon) and any dark fruitcake or rich Christmas cake or pudding you like (has to be a dark style of cake, rich and fragrant). You break up the cake/pudding and crumble it up as best you can while allowing an equal amount of icecream to soften slightly. You then mix them with a fork until well combined. You have to take another bowl the appropriate size for the quantity you're making and line it with cling wrap (I've got a favourite ceramic mixing bowl that's kind of pudding shaped that I always use). Spread the icecream mixture out as flat as you can into the bowl and freeze until ready to use. When ready to serve, take the bowl out of the freezer, allow to sit for a moment, then invert onto a serving plate, remove all plastic and cut into slices. It became a tradition at Christmas time after too much dithering and debate (and a couple of doses of awful cheap clearance microwave puddings MIL got from NQR) about whether we should bother with Christmas pudding at all. The kids aren't huge Christmas pudding fans, MIL can't be bothered, Mr P insists on a sweet and I like tradition with a twist. This way everyone gets what they want.