Ingredients
100 g (2/3 cup) dried cranberries
100 g (2/3 cup) dried cherries
100 g (1/2 cup) dried apricots
100 g (2/3 cup) dried raisins
1 orange, zest only
1 lemon, zest only
1/3 c brandy (or your choice)
400 g (1.25 cup) fruit yoghurt
Whipping cream to fill bowl
Preparation
Soak the dried fruit, orange zest and lemon zest in the brandy overnight or at least for a couple of hours. Warm the fruit gently, then let cool before stirring in the fruit yoghurt. Stir in enough whipping cream to nearly fill the bowl to be used. Line the bowl with plastic food wrap and turn the mixture into it, covering with more plastic wrap. Place in the freezer for several hours.
Remove the bowl from the freezer at least 30 minutes before serving. You may need to place the bowl in warm water for a minute before turning the pudding out onto a plate and slicing it to serve.
