Combine the Sunbeam mixed fruit with 2 tablespoons of warmed brandy, soaking for at least 1 hour or overnight.

In a frying pan, melt the unsalted butter over medium heat until golden foam forms, then add remaining brandy and simmer for a few minutes.

In a large bowl, fold together the softened vanilla ice cream, soaked fruit, and cooled butter mixture until well combined.

Transfer mixture into a greased and lined 1.5L pudding dish. Cover and freeze for 2-3 hours or overnight.

In a saucepan, mix caster sugar and water over high heat until it turns golden brown, then pour onto baking paper to cool.

To serve, briefly place the pudding dish in warm water to loosen. Invert onto a serving plate and top with toffee shards.