65g dried apricots, chopped

110g dark chocolate, roughly chopped

65g dried figs, chopped  (or mango)

75g dried prunes, chopped 

65g glacé cherries, halved  (or dried morello cherries)

Put the chocolate butter and three tablespoons of water in a bowl over a pan of barely simmering water, stirring occasionally, until melted and smooth. Leave to cool.

It is possible to cut the ice cream straight out of the freezer using a  cleaver

NB   The dried fruit can be in any proportion as long as the mixture adds up to 270 grams

½ orange, grated zest, plus 3tbsp juice

2tbsp orange liqueur, brandy or sherry

300ml double cream

1tsp vanilla extract

90g icing sugar

Method

Soak the fruits with the orange zest, juice and liqueur for two hours.

Line a 1½ litre pudding basin with cling film. 1 litre is better fit

Whisk the cream, vanilla and icing sugar until soft peaks form. Fold in the fruits and spoon in to the basin. Cover and freeze.