4 large egg yolks
100g caster sugar
175g leftover Christmas pudding
2-3 tbsp brandy or orange liquor
300ml pot double cream
Method
STEP 1Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again.
STEP 2In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set.