Fruit Terrine with Quatre Epice served with Caramel Sauce (using Quatre Epice)

6 May 2015


  • 1 x 250g packet Unibic Savoiardi Sponge Fingers – sliced in half lengthways
  • 400g Dried fruit salad, roughly chopped
  • ¾ cup Orange juice
  • 1 teaspoon Screaming Seeds ‘Quatre Epice’
  • Custard:
  • 4 eggs beaten
  • ½ teaspoon Screaming Seeds ‘Quatre Epice’
  • 1 cup cream
  • 60g caster sugar

Caramel Sauce:

  • 100g butter
  • 1 cup brown sugar
  • 200ml cream


  1. Line a large loaf tin approx. 28cm x 18cm with baking paper
  2. Place dried fruit salad into a saucepan with orange juice & ‘Quatre Epice’.  Cook over medium heat 10-12 minutes until fruit is plump and liquid is syrupy.
  3. Remove from heat and cool
  4. Place a layer of sponger fingers into the base of the lined loaf tin and top with a layer of fruit.  Continue layering with sponge fingers and fruit finishing with a layer of sponge finger.
  5. Pour the combined eggs, cream, ‘Quatre Epice’ and caster sugar slowly over the sponge fingers
  6. Cover the tin with well greased foil and bake in a moderate oven 160oC @ 45-50 minutes until custard is set.
  7. Allow to cool 20 minutes in the tin, slice thickly and serve warm with caramel sauce and lashings of cream or ice-cream.

Caramel Sauce:

  1. In a small saucepan over a low heat, melt the butter and brown sugar together stirring until sugar is dissolved.
  2. Stir in the cream and bring to boil stirring constantly.  Reduce heat and simmer stirring for 4 minutes.
  3. Pour over the pudding and served with lashings of King Island cream.

Recipe inspired by - Alberta

....  For this recipe, if I don't have  'Quatre Epice'  in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Garam Masala

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