To make the cones, cut 15cm squares of thick paper and baking parchment. Lay a square of parchment on one sheet of paper and roll into a cone (parchment inside). Make sure the narrow end is tight and stick with sticky tape. Make four cones and put in narrow glasses such as champagne flutes.
Now make the ice cream. By hand: chill a freezer-proof bowl, then add the custard and put in the bottom of the freezer. Every 10 minutes, mix to break up the crystals. When almost set, mix in the Christmas pudding, crumbled. Freeze for 10 minutes, then check the consistency and mix again. Repeat until you have the texture of ice cream.
With an ice-cream maker: set according to the instructions. Pour in the custard and churn until almost set. Crumble in the Christmas pudding and continue to churn until blended.
Spoon the ice cream into the cones, pushing the mix down to the bottom and ensuring the top is flat, for when serving. Put in the freezer to set firm.
To serve, unfold and stand, pointed end uppermost, on plates. Decorate with silver balls or your own choice.
See more Christmas recipes
Pair this with Croix Milhas Rivesaltes Ambré
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