284ml carton double cream

500g carton good-quality ready made custard

100g golden caster sugar

100ml / 3½ fl oz dark rum, plus 1 tbsp extra

170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)

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Whip the cream in a large bowl until it is softly whipped, then stir in the custard. Place that in the freezer for about an hour and a half, until it begins to freeze around the edges.

As that freezes, put the sugar in a skillet…