| 1. | Combine mixed fruit and Frangelico in a large bowl. Set aside, stirring occasionally. |
| 2. | Place ice cream in refrigerator for about 1 hour or until softened. |
| 3. | Line 8 x 200ml capacity moulds with cling wrap, extending about 5cm over edge. |
| 4. | Reserve ¼ cup almonds. Chop remaining almonds and add to fruit mixture along with ice cream, stir to combine. Divide ice cream mixture between prepared moulds (the mixture will not quite fill each mould). Tap moulds gently on bench a few times to settle mixture. Place on a tray and freeze overnight. |
| 5. | Remove puddings from freezer. Line tray with baking paper. Un-mould puddings, remove wrap, then place puddings onto lined tray. Freeze for at least an hour. |
| 6. | Place chocolate and oil in a heatproof bowl. Bring a small quantity of water to the boil in a saucepan. Remove from the heat and place the bowl firmly over the top. Stir until smooth. Spoon some melted chocolate on top of a pudding, then top with a few reserved flaked almonds. Repeat with remaining puddings. Place in freezer until ready to serve. |
| 7. | Place puddings onto serving plates and surround with chopped flaked almonds. |
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