• 100 g granulated sugar
  • 125 ml water
  • 4 egg yolks
  • 500 ml cream
  • 1 tsp vanilla essence
  • 500 g dried mixed fruit (raisins, currants, sultanas, figs, apricots, soaked overnight in port)
  • 100 g toasted almonds (chopped)
  • preparation time: 30 minutes plus freezing


  • Put sugar and water into a pan. Dissolve the sugar over a gentle heat. Then boil steadily unitl it forms a syrup.
  • Beat the egg yolks well, then carefully pour the syrup on to them. Continue to whisk to a thick, mousse-like mixture.
  • Whip the cream. Fold the cream and vanilla esence into the mousse with the fruit and nuts. Pour into a pudding bowl and freeze.