Ice cream Christmas pudding
1 x 450g (1lb) jar vegetarian suet-free mincemeat
3 tbsp rum
300 ml (½ pt) double cream
100 g (3½ oz) caster sugar
Mix the mincemeat and rum together. Separate the eggs. Place the yolks in a small bowl and mix until well blended. Whisk the cream until it forms soft peaks. Using an electric mixer, whisk the egg whites on a fast speed until stiff, then gradually add the sugar a teaspoonful at a time, still on fast speed. You may need to scrape down the sides of the bowl from time to time. Fold the egg yolks and cream into the meringue, followed by the rum and mincemeat. Turn the ice cream mixture into a 2 ltr (3½ pt) pudding basin, cover and freeze overnight. To turn the pudding out, dip the basin in very hot water for a few moments and turn upside down onto a serving plate – just as you would with a jelly.
* This pudding contains raw eggs so is not suitable for pregnant women, the very young or elderly.