8 fluid oz double cream
5-7 dessertspoons sweetener
1 teaspoon almond essence or other flavour - lemon works, so does coffee or rum
Nutmeg or cinnamon
Put all ingredients except the last into a liquidiser and combine for a few minutes. Pour into a large or several individual containers (I usually use 6). Sprinkle with nutmeg or cinnamon if liked. Put into a large baking tin filled with water up to half the height of the containers. Bake 180 degrees for 45 minutes. Check if set. (Might need more time)
Another version is part of the recipe for Christmas Pudding Ice Cream - coming next time.
Happy New Year to you all. May it be a time of peace and joy.