Place the sugar and water in a small saucepan over a low heat and stir until the sugar has dissolved. Bring to a boil for 1 minute.
Place the dried fruit, spices, glazed cherries and nuts in a bowl and pour over the sugar mixture. Set aside for 10 minutes or until the fruit is plump. Drain and allow to cool completely.
Stir the soaked fruit into the softened vanilla ice cream and spoon into a 1.75 litre-capacity pudding bowl lined with a muslin cloth or cling film.
Top with a round sheet of non-stick baking paper and freeze for 4 hours or overnight until set.
To unmould, briefly dip in hot water then turn upside down onto a cake stand. Top with the frozen cherries and dust with the icing sugar.