Ingredients:75g Leftover Christmas PuddingMethod:
4 eggs (separated)
50g castor sugar
300ml Whipping cream
Break up Christmas Pudding finely Whisk the egg yolks in a small bowl until well blended.
In another larger bowl, whisk the egg whites until stiff Then whisk in the castor sugar a teaspoon at a time.Whisk the cream until it forms soft peaks.
Fold the cream into the meringue mixture with the yolks and pudding mixture.
Turn into a 1.5ltr (2.5pt) rigid container.
To freeze: cover, label and freeze.
To serve: thaw at room temperature for 5 minutes, then serve with brand/whiskey cream.