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.