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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Two, Fat, Ladies 1 Servings

INGREDIENTS

12 fl Milk
3 1/2 oz Soft brown sugar
3 Egg yolks
6 fl Heavy cream whipped; and chilled
1 tb Brandy
6 fl Christmas pudding; chopped

INSTRUCTIONS

Combine the milk and half the sugar in a medium saucepan and bring to just
below boiling point. Combine the egg yolks and remaining sugar in a bowl
and beat until pale and forms ribbons. Bring milk back to the boil and pour
in a thin stream onto egg yolks and sugar whisking steadily.
Pour into a double boiler and stir custard until it thickens and coats the
back of a spoon. Plunge the base of the pan into cold water. Transfer the
custard to a jug and cover, chill and pour in the chilled cream.
Stir in the brandy and churn in the ice-cream maker until it is the
consistency of whipped cream. Crumble in the pudding and churn for a
further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill
the bomb mold. Remove mold from freezer and line each half with pudding
mixture. Top each half with a brandy-butter-sugar mixture. Put halves
together and close bomb. bomb. Allow to freeze hard. Turn out, pour some
brandy over and ignite.
Recipe by: TWO FAT LADIES  #FLSP01
Posted to MC-Recipe Digest V1 #1001 by Sue <suechef@sover.net> on Jan 10,
1998

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