LINE THE BOWL: Line a 1.2 litre pudding basin or bowl with cling film or damp baking paper. Divide the Christmas pudding into a 600g portion and a 200g portion. Between two sheets of baking paper, or folded out reused cereal bags, roll the 600g portion flat until it is between 1 and 1.5cm thick. Lay the flattened pudding into the basin and line it completely. The pudding doesn’t have to stay in one piece, it will almost certainly tear, but just squash it in and patch any holes.

MAKE THE ICE CREAM: Into a large mixing bowl, add the sweetened condensed milk, the double cream and your liqueur of choice. Beat until the mixture holds floppy folds then scrape in to the pudding-lined bowl. Make sure you don’t fill it right to the top with the ice cream, leave a little space so the lid will fit neatly. Cover the exposed ice cream with baking paper or a small piece of cereal bag and freeze overnight.

At some point between the pudding being served and the ice cream freezing hard, you need to make the lid / base of the pudding. Roll the remaining 200g of Christmas pudding into a disc between 1 and 1.5cm thick and wide enough to cover the exposed ice cream. Cut the lid to fit, sit it on the solid ice cream and pinch it onto the Christmas pudding ‘walls’ to make a neat seal.

To remove the bombe from the bowl, upend your serving plate over the base of the pudding and then flip everything over. If the pudding doesn’t release, sit the bowl in hot water for just a few seconds and try again. You can serve straight from the freezer but the pudding can stand for up to 15 minutes before you cut it.