Mix all of the fruit ingredients together in a bowl, then microwave on medium for 3 mins. Stir, then leave to cool completely, ideally overnight. (DO NOT SEAL BOWL OR JAR BEFORE MICROWAVE)

For the ice cream, put the spices in a saucepan and gently heat for 2 mins, stirring once or twice. Tip in the cream and vanilla extract (or paste is you can get it), and bring to the boil. Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely.

Make the topping, put everything into a small pan, gently heat until the sugar dissolves, then simmer for 2 mins. Cool completely. To turn the pudding out, let it sit at room temperature for about 15-20 mins, then turn onto a plate. Ease the cling film away. Spoon the cranberries and syrup over to serve.