Place the sultanas and cranberries into a bowl with the booze (or tea if you prefer not to use booze). Stir in the mixed spice and vanilla extract. Set aside to infuse for at least 1 hour.

Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Add the eggs, one at a time, beating after each addition.

Sift the flour, baking soda and almond meal over the fruit mixture and stir well, ensuring all the fruit is coated in flour. Add the butter mixture and stir to combine well. Spoon into the cake tins. Bake for 40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes.

Trim the large cake to the size of the pudding basin and roughly crumble up the offcuts. Set aside to use in the ice cream. Wrap the trimmed cake in plastic wrap or place into an airtight container and set aside overnight.

Place the sultanas and cranberries into a bowl with the booze (or tea if you prefer not to use booze). Set aside to infuse for at least 1 hour.

Line a 1 litre pudding basin with 2 layers of cling wrap.

In another bowl, whisk together the mixed spice, vanilla and condensed milk. In a seperate large bowl, whip the cream until soft peaks form. Fold 1/4 of the cream into the condensed milk mixture with a spatula until combined, and then add this mixture back into the bowl with whipped cream.

Gently fold all together until fully incorporated. Add the infused fruit, the pistachios if using, and crumbled Christmas pudding and fold into the ice cream mixture. Pour into the pudding basin, cover the top with the overhanging cling wrap and freeze overnight.

Use an electric beater to beat egg whites in a large bowl until firm peaks form. Add the caster sugar, 1 tablespoon at a time, beating until thick and glossy.

Place cake onto a large plate. Invert ice cream mixture directly on top of the cake and remove the plastic wrap. Working quickly, spread the meringue over the ice cream to cover it completely. Lightly blowtorch the meringue to brown. Serve immediately with fresh raspberries.