1½lb Christmas pudding
12oz caster sugar
Make a sabayon from 12 egg yolks 4 sugar 2 cornflour plus a dash each of brandy and Amaretto cooking over a bain-marie until thick and white.
Bash the Christmas pudding in a mixer using paddle attachment until lump-free then add a dash each of brandy and Amaretto.
Add the Christmas pudding to the cooked sabayon and mix well.
Make a meringue with 12 egg whites and 8oz sugar.
Fold in thick meringue to the pudding in two stages - one-quarter beaten into the mixture and one-quarter folded in. Place in 20 small dariole moulds that have been greased and sugared. Cook in a bain-marie one-quarter filled with water until firm to the touch (about 25-30 minutes).
8oz Christmas pudding crumbled
8 egg yolks
8oz caster sugar
1½ pints milk
½ pint double cream
Whisk egg yolks and sugar in a bowl.
Boil milk and cream in a saucepan; then pour the boiling liquid over the egg mixture whisking constantly.
Place back in a clean saucepan and return to a low heat. Stir with a wooden spoon until the sauce Anglaise thickens. Strain and allow to cool.
Place sauceAnglaise into an ice-cream machine. When it is almost thick add the crumbled Christmas pudding. Allow to mix thoroughly then freeze.
Flood a plate with sauce Anglaise then place two pools of plum compote on top - one made with yellow plums and one with red.
On the yellow plum compote place a brandy-snap basket filled with a scoop of the ice-cream. On the red plum compote place the soufflé.
Serve Christmas pudding truffles as petits fours afterwards.