This pudding recipe serves eight.
Ingredients
– 4 large free-range eggs
– 120 g castor sugar
– 300 ml double cream
– 120 g mix of sultanas, stoned raisins, glacé cherries, chopped almonds, currants and candied peel
– 3 tbsp brandy (optional)
– 2 tsp mixed spice
Combine the fruit mix and two tablespoons of brandy and leave to stand for a few hours or overnight. Separate the egg yolks from the whites, being very careful not to break the yolks. Beat the yolks with the sugar until thick and creamy. Add the mixed spice and a tablespoon of brandy. Whip the cream until it’s firm. Whisk the egg whites until they stand up in peaks. Stir the whipped cream into the yolks and sugar and add half the fruit mix. Then, using a metal spoon, gently fold the whisked egg whites into the mixture and add the rest of the fruit. Pour into a greased plastic bowl or mould and freeze overnight. Just before serving the pud, remove it from the freezer, briefly run some hot water over the sides of the bowl and then turn out onto a serving dish and place back in the freezer. Remove from the freezer a few minutes before serving so it softens.
Tip
Serve with mixed berries or halved strawberries.
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