Leave the ice cream out of the freezer for a little while so it softens.

Get a 2 litre pudding basin and line it with cling film. Use three or four layers and make sure there are no gaps. It is a good idea to have a bit over lapping the top so you can pull the bombe out when it is frozen.

Line the inside of the pudding basin with the fruit bread, pushing it together so there are no gaps.

Pour the orange juice over the bread so it is all covered and the juice soaks in.

Cover the inside of the bread with the raspberry jam.

Add a layer of ice cream into the middle, then sprinkle in some of the cherries, peel and apricots.

Add another layer of ice cream and then more cherries, apricots and peel. Keep going until you reach the top of the bowl and finish off with a layer of ice cream.

Add some more fruit bread on the top of the bowl and sprinkle over some more orange juice. Press it down with a plate.

Place in the freezer overnight.

When ready to serve melt the bar of chocolate over a bowl of boiling water. Place the bombe onto a plate and turn it out. You may need to run a little cold water over the outside of the bowl to release it.

Pour the melted chocolate over the sides of the ice cream bombe then serve.