Events and Celebrations

  • 125 g (4 oz) glacé cherries, chopped, plus extra whole ones to decorate (optional)
  • 50 g (2 oz) dried cranberries, chopped
  • 50 g (2 oz) crystallized pineapple, chopped
  • 50 g (2 oz) preserved stem ginger, drained and chopped
  • 75 g (3 oz) seedless raisins
  • 4 tablespoons brandy
  • 3 egg yolks
  • 75 g (3 oz) caster sugar
  • 300 ml (½ pint) single cream
  • 150 ml (¼ pint) double cream
  • 6 tablespoons chopped toasted almonds, plus extra whole ones to decorate (optional)
  • crystallized ginger, chopped, to decorate (optional)

Place the cherries, cranberries, pineapple, ginger and raisins in a bowl. Pour the brandy over and leave to soak for 1 hour.

Beat the yolks and sugar until thoroughly combined. Bring the single cream just to the boil, remove from the heat and stir gradually into the yolk mix. Transfer to a heatproof bowl over a pan of simmering water and cook gently, stirring constantly, until the custard is thick enough to coat the back of a spoon. Strain into a bowl and leave to cool, stirring occasionally.

Whip the double cream until it stands in soft peaks, then fold in the cold custard. Freeze in a rigid container, covered, for 2–3 hours until half-frozen. Stir in the fruit, brandy and chopped almonds. Place in a 1 litre (1¾ pint) foil pudding bowl and level the surface.

Cover the bowl with foil, then wrap in a polythene bag. Seal and freeze for up to 3 months. To defrost and serve, unwrap the bowl and invert on to a serving plate. Rub with a cloth wrung out in very hot water until the bombe drops out. Place in the refrigerator for 30 minutes. Decorate with some whole glacé cherries and toasted almonds and a few pieces of chopped crystallized ginger, if liked.

Like This? Try These
More on Food