Method

• 1.
  Combine mixed peel, cherries, sultanas, raisins, spice, extract and rum in a bowl. Cover and stand at room temperature for at least 4 hours or overnight. The next day, grease a 1-litre terrine or loaf pan and line with plastic wrap, leaving some overhanging to cover the top.
• 2.
  Place the sugar and 3/4 cup (185ml) water in a pan over low heat, stirring to dissolve the sugar. Increase heat to medium-high and simmer, without stirring, for 3 minutes or until slightly thickened. Cool slightly.
• 3.
  Meanwhile, beat yolks with electric beaters for 3-4 minutes until thick and pale. Gradually beat in sugar syrup until combined and slightly thickened.
• 4.
  Transfer the mixture to a cleaned pan over low heat and cook, stirring constantly, for 3-4 minutes until thick. Return mixture to a clean bowl and beat for 2-3 minutes until cooled.
• 5.
  Beat cream to stiff peaks, then fold into yolk mixture. Fold in rum-soaked fruits and any soaking liquid, then pour into terrine and cover with overhanging plastic wrap. Freeze overnight.
• 6.
  Remove from the freezer 15 minutes before serving to soften slightly. Invert onto a plate and cut into thick slices. Serve with berry sauce, if desired.