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Beat the eggs in a large bowl, then beat in the almonds, milk and 150g of the sugar. Transfer to a non-stick saucepan and heat, stirring, on a medium heat to a simmer. Continue to simmer, stirring, for 4 mins, until the mixture thickens. Grease a fluted jelly mould and then line with cling film. Cover with tin foil and freeze overnight. To serve, cover the mixed fruits with water and sprinkle over the remaining sugar. Simmer for 10 mins, then bring to the boil. Allow to cool. Turn the iced pudding out of the mould on to a plate, pulling down on the cling film to help dislodge it. Discard the cling film, top with the fruit and juice, and serve.