Start by making the ice cream. Gently heat the cream in a small saucepan with the vanilla until just boiling. Whisk together 50g of the sugar and the egg yolks until pale and fluffy. Pour the hot cream onto the eggs and whisk until fully combined. Pour the mixture into an ice cream maker and churn until frozen. Transfer to a tub and place in the freezer to fully set.

Place the cherries and remaining sugar in a large saucepan. Bring to the boil then turn down to a medium simmer. Cook until you have a syrupy sauce that coats the back of a spoon. Leave to cool completely then swirl into the ice cream. Place back in the freezer until ready to serve.

To make the fondants, gently melt the butter and chocolate in a small saucepan. Leave to cool slightly. Whisk together the eggs and sugar until pale and thick. Whisk in the chocolate mixture, then the flour. Generously butter the inside of two pudding moulds, then dust with cocoa powder.

Fill the moulds halfway with the mixture, add the cherries, then fill the moulds until ¾ of the way up with the rest. You can cook them immediately or you can place them in the fridge until ready to eat.

When ready to cook, preheat the oven to 200C. Place the puddings on a tray and bake for 12 minutes (14 minutes if chilled). Remove from the oven and leave to rest for 30 seconds before turning out onto plates. Serve with a scoop of the ice cream.