Ingredients
3 oz no soak dried apricots
3 oz pitted no soak prunes
8 oz seedless raisins, currants and sultanas mixed
4fl oz brandy
15fl oz double cream
4 egg yolks
4 tbs golden syrup
Mango and star fruit to decorate
Method
1. Snip the prunes and apricots into small pieces. Put in bowl with remaining fruit and brandy. Stir well, cover and leave in a cool place overnight.
2. Next day, whip cream until it just holds its shape. Whisk egg yolks until thick and light in colour. Gently warm syrup.
3. Mix all ingredients together, cover and freeze for 2-3 hrs. Meanwhile base-line a 2 pint pudding basin with non-stick parchment.
4. Stir the mixture to distribute fruit throughout the cream. Spoon into basin, cover and freeze till firm (6-8 hrs)
5. To serve, place basin into warm water. Loosen with blunt edge knife and turn out. Serve with wedges - decorate with mango and star fruit.
Notes
Good Housekeeping/Elspeth McLellan
Nutrition
454 calories per serving.