3 large free range egg yolks.

Christmas pudding ice cream. 150g free from christmas pudding, leftover, or cooked and cooled, cut into small cubes. Web the ice cream base. 500ml tub ginger or vanilla ice cream.

Sift in the flour, cinnamon and salt. Take the base off the stove, let cool down and preferably chill in your freezer. 250g of christmas pudding, crumbled into pieces.

3 tbsp rum or brandy. Ice magic or magic shell (or make your own with chocolate and coconut oil using this recipe ) Line a loaf tin or a christmas pudding container with cling film.

1 clementine, zested and juiced. All you need is a few simple ingredients. Remove from heat and stir in the baking soda.

In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Web in a large bowl, break up the christmas pudding into small chunks, then add in the dried fruit and almonds and mix well. 2 teaspoons grated orange rind.

Clinkers (see recipe notes below) sprinkles (or 100s and 1000s) chopped chocolate cookies (i used arnott's choc ripple biscuits) maltesers (or any malted milk balls like whoppers) white chocolate chips. 1/4 cup (60ml) kirsch or brandy. Icing sugar, maraschino or fresh cherries, to serve.