Paul Welburn serves up a gourmet take on a sundae for a seriously festive dessert, with layers of prune figgy cake, brandy cream and Christmas pudding ice cream topped off by heady rum-soaked raisins.
Blitz the Christmas pudding with the ice cream base in a blender then churn in an ice cream machine. Place in a sealed container and leave in the freezer until needed
For the brandy foam, bring the milk, cream and brandy to the boil. Whisk together the eggs and sugar in a mixing bowl then gradually whisk in the hot milk until combined