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Christmas Pudding Ice-cream Bombe
By Jennifer Paterson and Clarissa Dickson Wright
Published 1998
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.
Ingredients
350 ml 12 fl oz 100 g 3½ oz
Method
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 spo