1 pint cream

6 oz icing sugar

2 oz crystalised cherries

2 ox mixed peel

1/2 cup chopped raisins

1/2 cup chopped sultanas

4 egg whites

1 dsp rum or brandy

1 dsp spice

1 tsp cinnamon

1 tsp nutmeg

1 dsp hot water

1 dsp cocoa

1. Chop fruit, mix with spice and pur brandy over fruit. Stand overnight.

2. Whip cream till stiff, adding 1/2 sugar.

3. Beat egg whites with remaining sugar

4. Blend with cream

5. Add fruit

6. dissolve cocoa in boiling water and add to mixture

7. Pour into lined mould and cover with top

8. Freeze

9 Decorate with blanched almonds before serving.

Elspeth McLellan's recipe