NigelSlater

Salute the season with light puddings and fruit ices, says Nigel Slater.

Remove the lid and stir to mix the frozen edges into the middle, then return to the freezer for an hour. Transfer to a chilled container and store in the freezer. Remove the blackcurrants from their stems and put them in a small pan with the raspberries and water. Put the cake in the oven and bake for 35-40 minutes, until spongy to the touch. Fold in half of the cooked apricots and scrape the mixture into the lined cake tin. Pour the honey into a small saucepan, add the butter and the sugar and warm over a moderate heat until the butter has melted.