Cold fruit loaf with brandy sauce

Recipe from: 12/19/1996 12:00:00 AM
Ingredients 14
Servings 10
Time

Ingredients

  • 250
    g
    marshmallows
  • 250
    ml
    Nestlé Ideal Evaporated Milk
  • 250
    ml
    crushed Marie biscuits
  • 250
    ml
    glace cherries, halved
  • 250
    ml
    glace ginger, finely chopped
  • 250
    ml
    dates, finely chopped
  • 250
    ml
    nuts, finely chopped
  • 10
    ml
    grated orange rind
  • BRANDY SAUCE
  • 100
    ml
    butter
  • 250
    ml
    castor sugar
  • 30
    ml
    brandy
  • 2
    extra-large eggs, separated
  • 150
    ml
    cream or milk
 

Method

 
Spray a 27 x 11 x 7 cm loaf tin with non-stick spray. Line the bottom of the tin with wax paper. Mix the marshmallows and evaporated milk in a saucepan and heat slowly until the sweets have melted. Stir continuously to prevent the mixture from burning. Remove from the heat and cool slightly. Add the remaining ingredients and fold in. Turn into the prepared loaf tin and chill until set, preferably overnight. BRANDY SAUCE: Cream the butter until pale and fluffy. Add small quantities of the castor sugar at a time while beating continuously. Slowly add the brandy, beating well. Add the egg yolks one by one, beating well after each addition. Add the cream and beat well. Heat the mixture slowly (on 50 percent power in the microwave oven) until it thickens like custard. Stir continuously or at one-minute intervals if heating in the microwave oven. Cool slightly. Whisk the egg whites until stiff peaks are formed and fold into the mixture. Serve with the cold fruit loaf. Serves 10.
 

Read more on: microwave
 

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