Frozen fruit and nut ice-cream pudding

Instructions

1. Line a 2L (8-cup) capacity metal pudding steamer with plastic wrap, allowing a 2cm overhang.
2. Place the ice cream, cranberries, rind, nuts, mango and ¾ cup of the raspberries into a large bowl, then stir to combine. Spoon mixture into prepared steamer and smooth the top. Cover with plastic wrap, then freeze overnight or until firm all the way through.
3. Stand pudding at room temperature for 5 mins to soften. Turn out onto a plate, then carefully peel away plastic wrap. Drizzle with golden syrup and top with remaining raspberries. Serve immediately.