Preparation: 15 min

Cooking: 8 min

1 vanilla pod

500 ml (2 c) milk

375 ml (1½ c) castor sugar

7 egg yolks

200 g store-bought Christmas pudding, chopped

300 ml cream

5 ml (1 t) vanilla essence

  1. Split the vanilla pod lengthways with the tip of a sharp knife and scrape the inside to remove the seeds. Add both the pod and the seeds to a saucepan with the milk and bring to the boil. Once boiling, remove from the heat, set aside and remove the vanilla pod
  2. In a separate bowl, whisk together the sugar and egg yolks until cream in colour. Then gradually whisk in the hot milk
  3. Pour the mixture into a separate saucepan over a low-medium heat and keep stirring until it thickens in consistency enough to coat the back of the spoon. Don’t allow it to boil as the mixture will curdle.
  4. Gently incorporate the chopped Christmas pudding and continue to stir gently. Pour the contents of the pan into a large bowl and allow to cool.
  5. Meanwhile, whip the cream until soft peaks form and add to the bowl, along with the vanilla essence.
  6. Churn in an ice-cream maker or simply put the mixture in the freezer and whisk every once in a while until it has frozen.



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