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20 December 2012,01:14 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Preparation Method :

  • Mix the dried fruit, rum, port and orange rind and juice together, then set aside to marinate overnight.
  • Gently heat the single cream in a small saucepan to simmering point.
  • Whisk the egg yolks and sugar together in a medium bowl until pale and thick. Gradually pour on the hot cream, stirring continuously.
  • Strain the mixture into a medium heavy-based or double saucepan and cook over a gentle heat, stirring continuously, until it coats the back of a wooden spoon. Do not boil. This takes about 20 minutes. Set aside to cool.
  • Whip the cream until stiff, then fold into the cold custard with the dried fruit mixture and mixed spice.
  • Pour into a shallow freezer container, then cover and freeze for about 3 hours until mushy.
  • Turn into a chilled bowl and beat well. Return to the freezer container and freeze for a further 2 hours.
  • Beat the mixture again, then turn into a 1.1 litre (2 pint) bombe mould, cover and freeze for a further 2 hours until firm.
  • Transfer to the refrigerator to soften for 30 minutes before serving. Turn out on to a cold serving plate.


  • 100 grams  mixed no-soak dried fruit
  • 60 ml light or dark rum
  • 30ml port
  • Grated rind and juice of 1 orange
  • 450 ml  fresh single cream
  • 3 egg yolks
  • 100 grams castor sugar
  • 150 ml fresh whipping cream
  • 5 ml ground mixed spice

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