Australian Table
Ingredients
Method
1.Place fruit in a bowl with brandy or rum, cover with plastic wrap and set aside for 4 hours or overnight to macerate.
2.In a large bowl, whisk egg yolks and sugar together until thick and pale.
3.In a saucepan, scald cream (heat to just before boiling) on medium heat. Pour onto egg mixture, whisking constantly. Return to clean pan on low heat and stir until cream thickens slightly. Remove from heat and cool before stirring in yogurt. Set aside to cool completely. Add fruit mixture.
4.Stir well, then pour into a medium bowl. Cover with plastic wrap and place in freezer until ice-cream is almost set and has a “soft scoop” consistency, up to 6 hours.
5.Remove from freezer, stir just enough to break down ice crystals and make sure fruit is evenly distributed. Spoon into six 1-cup dariole or custard moulds, or one 6-cup (1.5L) pudding basin, cover with plastic wrap and foil and return to freezer overnight, until firm.
6.Dip puddings briefly in hot water, slide a metal spatula around edge then turn out onto serving plates. Top with sugared fruit and serve immediately, cutting large pudding into wedges or slices to serve.
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