Procedure

Combine fruit, orange rind, cocoa, spice and rum in a large saucepan. Bring almost to a boil while stirring occasionally.
Cool while stirring occasionally.
Mix gelatine and 15ml of boiling water; simmer in a small pan for a few seconds, until evenly melted. Blend into fruit, chill.
Chill a 2 litre pudding mold in the freezer overnight.
Soften the vanilla ice cream and quickly press it around the inside of the chilled mold so that it covers bottom and sides.
Return the mold in the freezer and chill overnight. Check it a couple of times and spread the ice cream evenly to the top.
The next day, fold the fruit into the softened chocolate ice cream, blending evenly with the spices.
Spoon it into the center of the pudding mold. Smooth the yop with the back of the spoon. Freeze overnight or longer.
To serve, turn the pudding out on a chilled serving plate. Cut into wedges and serve with cinnamon-flavoured whipped cream.