An easy and mouthwatering pudding. It is like the lightest, creamiest kind of cheesecake but bears no relation to the usual uncooked ones with gelatine. You can of course alter the fruit according to the season, or use a thick fruit purée of, for example, stewed apricots or damsons. Eat this on the day it is made.
Put the soft cheese in a mixing bowl and work in the icing sugar with a wooden spoon. Whisk the cream until stiff and then fold thoroughly into the cheese. Pile the mixture in the middle of a serving plate and then, using a spatula, mould and smooth into a round shape about 6 inches in diameter. Chill in the fridge for at least an hour. Meanwhile, mix the flaked almonds with the caster sugar in