Here is a truly spectacular finale to a festive meal. The pudding looks like a fantasy; a bright scarlet, crumpled flower with ragged petals, holding in its open bud something creamy, yellow and tempting. The scarlet case is, in fact, a cranberry sorbet and it is filled with a mango, lemon and rum ice cream. You can make this well ahead and eat it straight from the freezer.
Put the cranberries into a saucepan with the granulated sugar and the orange juice. Bring to the boil, stirring to dissolve the sugar, and then cover and simmer for about 8 minutes until the cranberries are mushy. Now whizz this cranberry mixture to a purée in a food processor and leave it to cool.
When the purée is cold line a deep bowl (at least
Make the mango ice cream. Whisk the egg whites until they stand in soft peaks. Put the demerara sugar into a deepish pouring saucepan with the lemon juice. Dissolve the sugar with the lemon juice, stirring over a low heat. When the sugar has dissolved bring it to the boil and let it bubble fiercely, without stirring, for 3 minutes. Pour the bubbling liquid in a thin stream on to the egg whites, whisking all the time at high speed. Continue whisking until the mixture is thick.
In another bowl, whisk the cream until thick but not too stiff. Fold the cream into the mixture with a metal spoon. Cut the mangoes in half (do this on a board in the sink as it can be messy) and cut and scrape as much flesh as you can off the stone and skin. Put the flesh in a food processor with the rum and whizz it to purée. Fold the purée gently but thoroughly into the cream and egg-white mixture. Take the cranberry bowl from the freezer, pour the mango mixture into it and then freeze again overnight.
Lift the frozen casket out of the metal bowl with the edge of the paper. Gently peel off all the paper and put your casket on a serving plate. Put it back in the freezer until you are ready to serve it.
© 1978 Josceline Dimbleby. All rights reserved.