Cold fruit loaf with brandy sauce

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10 servings
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By Food24 November 03 2009
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Ingredients (13)

250.00 g marshmallows
250.00 ml evaporated milk
250.00 ml Marie biscuits — crushed
250.00 ml glacé cherries — halved
250.00 ml glacé ginger — glacé, finely chopped
250.00 ml dates — finely chopped
250.00 ml mixed nuts — finely chopped
10.00 ml orange — zest only
BRANDY SAUCE
100.00 ml butter
250.00 ml castor sugar
30.00 ml brandy
2.00 eggs — extra-large, seperated
150.00 ml cream — or milk
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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.



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