Leftover Christmas Pudding Ice Cream - cooking recipe

Ingredients

4 eggs, separated
4 ounces caster sugar (fine sugar)
4 -6 ounces left-over christmas plum pudding (more if you prefer)
2 -3 tablespoons rum (brandy or orange liquer)
300 ml double cream

Preparation

Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.