Method

• 1

  Line a 900g (2 Ib) pudding basin with a double layer of cling film.

• 2

  In a large bowl, whisk together the condensed milk, crème fraîche, cream, vanilla extract and brandy until smooth and creamy.

• 3

  Pour the mixture into a shallow plastic box and freeze until slushy (2- 3 hours).

• 4

  Beat with a fork, and then stir in the crumbled Christmas cake.

• 5

  Pour into the pudding basin, cover and freeze overnight.

• 6

  When ready serve, turn out the parfait onto a serving plate and remove the cling film. Allow to soften slightly in the fridge (about 20 minutes) before serving.