This is the pudding I made for the Winchester choirboys in our first Christmas special. It is a lot easier to make if you are allowed to freeze each half when you have put the ice-cream in but before you put in the brandy butter centre, but then you won’t have a perfectionist Welsh television director in your kitchen.
Put the milk and half the sugar in a medium saucepan and bring to just below boiling point. Put the egg yolks and remaining sugar in a bowl and beat until pale and forming ribbons. Bring milk back to the boil and pour in a thin stream on to egg yolks and sugar, whisking steadily. Pour into a double boiler and stir the custard until it thickens to from a clear line when coating the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug, cover and chill. When the custard is cold, pour in the chilled cream.
Stir the brandy into the custard and churn in the ice-cream maker until it is the consistency of whipped cream, or transfer to the freezer, stirring every 10 minutes. Crumble in the pudding and churn for a further 5 seconds. Scrape into a box and freeze for 1–2 hours. Fill the chilled bombe moulds and freeze. Top with the brandy butter and close the bombe. Allow to freeze hard. Turn out, pour over the brandy and ignite.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.