A glorious way to make the most of leftover Christmas pudding, Galton Blackiston stirs it into thick vanilla custard to create a delicious ice cream. The ice cream can be served on its own or as one part of a more substantial festive dessert.
While slowly whisking the eggs, gradually pour in the hot cream
5
Return the mixture to the saucepan. Place the pan over a low heat and stir continuously until you have a thin custard that coats the back of a wooden spoon
6
Remove the pan from the heat. Pass the custard through a fine sieve into a bowl and allow to cool completely, laying cling film directly on top of the custard to prevent a skin forming
7
Churn the custard in an ice cream maker, stirring in the Christmas pudding as the mixture begins to thicken and freeze. Store in the freezer until ready to serve
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
