| 300 gm Caster sugar | | 4 tbl Brandy | | 1 x 450 millilit vanilla ice cream, slightly softened | | 200 gm Christmas pudding | | 20 x Cm Victoria sponge, (shop bought or home-made) | | 4 x Egg whites |
| | Preheat the oven to 225C475F/Gas 7. | | 1 Place 40g/1 1/2oz caster sugar in a small pan with 55ml/2fl oz water and heat until the sugar has completely dissolved and the liquid is clear. Remove from the heat and add 2 tbsp brandy . Set aside. | | 2 Carefully slice the Victoria sponge into three pieces horizontally. | | Place one sponge layer on a baking sheet lined with parchment paper and brush over with some of the brandy syrup. | | 3 Quickly mix together the ice cream and Christmas pudding and pile up in the centre of the sponge, leaving 1cm/ 1/2 border around the outside. | | 4 Cut the remaining sponge into pieces and use to cover and enclose the entire ice cream mixture |
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