• finely grated rind and juice of 1 orange
  • 2 tablespoons Southern Comfort or sherry, plus 12 teaspoons to serve
  • 125 g (4 oz) raisins
  • 125 g (4 oz) ready-to-eat vanilla prunes, chopped
  • 1 teaspoon ground mixed spice
  • 125 g (4 oz) dark muscovado sugar, plus 1 tablespoon extra
  • 4 large eggs, separated
  • 575 ml (18 fl oz) double cream, whipped until softly peaking
  • 125 g (4 oz) plain dark chocolate flavoured with orange and spices, grated

Heat the orange rind and juice and Southern Comfort or sherry gently in a pan with the raisins, prunes and mixed spice for 3–5 minutes until the fruit has plumped up and the liquid has been absorbed. Purée in a food processor.

Beat 125 g (4 oz) sugar and the egg yolks together in a bowl for 5 minutes until thick and creamy. Fold in the cream. Add the blended fruit and chocolate.

Whisk the egg whites in a grease-free bowl until softly peaking. Whisk in the extra 1 tablespoon sugar. Fold the egg whites into the rest of the mixture and gently mix together.

Line a 1 kg (2 lb) loaf tin with clingfilm. Freeze the mixture in the tin for 6 hours. Serve sliced on large plates drizzled with 1 teaspoon Southern Comfort or sherry around each slice.

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