Chocolate Fruit & Nut Bombe

Method

• step 1

  Preheat oven to 180 degrees, gas mark 4. Grease a 30cm x 23cm baking tray; line with baking paper. Make sponge mix as directed on the pack and use the egg. Pour onto the baking tray. Cook for 10-15 minutes until springy to touch. Turn out onto a cooling rack, remove tray and peel off paper. Allow to cool.

• step 2

  Break the chocolate into pieces and melt over a banmarrie.

• step 3

  Chop the apricots and cherries and halve the pistachios.

• step 4

  Whisk the cream until it stands on soft peaks. Stir intje fruit and nuts, melted chocolate, orange rind and booze.

• step 5

  Line a 1.2ltr pudding bowl with cling film. Cut the sponge cake into strips and line the bowl- leaving some to go on top. Spoon in the filling and top with the remaining sponge.

• step 6

  Freeze for 2-3 hours before serving or freeze totally and allow to sit to defrost for 25 minutes before serving.

• step 7

  Turn out onto a serving plate and remove the cling film and dust with icing sugar.