Last Christmas we visited my in-laws in Cape Town, where, at over 30C, a traditional Christmas pudding just didn’t feel quite right. But my mother-in-law and her friend created the most delicious feast: a South African braai (barbecue) followed by an incredible ice-cream Christmas pudding made by mashing vanilla ice-cream with a mix of tutti frutti, candied peel, raisins and cherries. This semifreddo is a take on that dessert: a light frozen custard that still carries all the festive flavours.Tutti frutti semifreddo Christmas pudding

We stopped using clingfilm in our kitchen 15 years ago now, because it’s not easily recycled and because of health concerns about the possible transfer of microplastics into our food. Most semifreddo recipes tell you to line the freezer container with clingfilm, but I suggest using no liner at all, or silicone-free, unbleached baking paper instead.

If, like me, you don’t love traditional Christmas pudding, then this ice-cream alternative might be just the ticket. It’s easy to make in advance, a little decadent and delivers festive cheer.

Anna Jones is one of the best food writers of our generation – her recipes are wholesome, adventurous and always easy to cook – and this recipe is adapted from her original, but tweaked to incorporate the flavours of Christmas pudding. I like how she skips the usual ribboning process, when you’d normally whisk the yolks and sugar over a bain-marie, simply by adding creme fraiche or mascarpone. I’ve slightly increased the amount of creme fraiche to use up a whole pot and made the ingredients flexible, so you can use up whatever nuts, candied peel or spices you have in your cupboard.

Serves 8

200g mixed candied peel, stem ginger and/or dried fruit (eg, glacé cherries, raisins or chopped apricots); even a few crushed biscuits are tasty
Finely grated zest and juice of ¼ lemon or orange
2 tbsp brandy, whisky, rum or marsala
1 tsp ground mixed spices (eg, cinnamon, ginger, cardamom or allspice)
3 large eggs, separated
120g icing sugar
300ml double cream
200g creme fraiche, or 200ml extra double cream
100g mixed nuts (eg, almonds, pistachios or hazelnuts), roughly chopped, plus extra to finish
50g dark chocolate, finely chopped (optional), plus extra to finish

Line a large pudding basin or loaf tin with baking paper. In a small bowl, macerate the mixed candied peel, stem ginger and/or dried fruit with the citrus zest and juice, the alcohol and your chosen spices.

Separate the eggs into two clean bowls. Whisk the whites until firm. To the yolks, add the icing sugar, whisk until thick and pale, then beat in the macerated fruit.

In another bowl, whip the double cream to soft peaks, then whisk in the creme fraiche (or more double cream) until just combined. Gently fold this through the egg yolk mixture, then gently fold in the egg whites – use a large metal spoon to keep the mix airy. Finally, stir in the roughly chopped mixed nuts and finely chopped dark chocolate, if using.

Spoon into the lined basin, cover with a plate or baking paper, and freeze for at least six hours or overnight. For the best results, move the semifreddo to the fridge about 30 minutes before you want to serve. Turn out on to a plate, top with extra nuts and grated chocolate, then slice and serve.