Mix all the curd ingredients together in a mixer for about 10 minutes. When combined, set aside.
In a mixing bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg yolk and mix to a soft dough. Add water, if necessary. Roll pastry out and line
Heat up the brandy in a pan with the sugar and allow the sugar to melt. Pour over the pitted prunes and leave them in the fridge ovenight to marinate. Remove the prunes the next day and allow to drain a little. To make the custard, heat up the cream in a saucepan. Beat the yolks and the sugar together. When the cream is warm, pour a little over the yolks and stir well. Pour the yolk mixture back into the cream, then strain.
Chop the prunes and add them to the custard. Pour into an ice-cream machine and churn until ready. NB: The prunes can be stored in the brandy in an airtight jar to improve and maximize the flavour.
Place all ingredients into a saucepan and allow to simmer until the liquid becomes syrup consistency. Pour the liquid off. Purée the raisins until smooth. If the mixture is too dry, add the liquid saved from cooking until the correct consistency.