ingredients
serves 6 to 8
3/4 pound mixed dried fruit
1/4 cup coloured candied cherries, chopped
1/2 cup chopped mixed peel
5/8 cup flaked almonds
3 tablespoons sherry or dark rum
1 tablespoon cocoa, sifted
1/2 teaspoon mixed spice
1 egg, separated
1/2 cup Confectioner’s sugar, sifted
1/2 pint heavy cream
DECORATION
whipped cream
candied cherries
angelica
method
1. Put the dried fruit, cherries, peel and almonds in a bowl and add the sherry or rum. Leave to soak for 6 hours or overnight.
2. Add the cocoa to the fruit mixture with the spice and mix well. Add the egg yolk and Confectioner’s sugar and beat until well combined.
3. Whip the cream until it stands in soft peaks and fold into the fruit mixture.
4. Whisk the egg white until it stands in firm peaks and fold into the cream mixture.
5. Pour into a dampened 2 pint pudding basin and freeze until firm, about 4 to 6 hours.
6. When ready to serve, dip the basin briefly into warm water and invert it on to a serving dish.
7. Leave for about 1 hour in the refrigerator so that the pudding softens a little. Decorate with whipped cream, candied cherries and angelica.
8. Top with a sprig of holly and cut into wedges to serve.
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