By Keith Floyd
This is another super pudding that is made commercially in Spain, but is best of all when home-made.
Take the vanilla ice cream out of the freezer for about 10 or 15 minutes to soften it, otherwise you’ll have a problem trying to mix the prunes with a frozen brick.
In the meantime, put the prunes into a small saucepan with their soaking liquid and a little water and simmer gently for 10 minutes. Drain, reserving the liquid, and chop them.
Put the softened ice cream into a large