Instructions: Preheat the oven to 180 degrees C/350F/gas mark 4. Putt he sugarin a saucepan and adjust enough water to cover.

Bring to the boil then watch it while it thickens and turns to caramel.

Dont stir it as this would make it crystalise just leave it to bubble until it starts to turn amber coloured.

As soon as the caramel turns a deep brown but before it turns black and starts to smoke pour it carefully (it may splutter) into an ovenproof dish about 1.5 litres.

Leave for a few minutes to set.

Turn the ice cream into a mixing bowl and mash with the sponge fingers dont crush the fingers to a powder they should stay in chunks.

Pour the lumpy mess into the caramel lined dish and place the dish in a roasting tin.

Put enough hot water in the tin to come half way up the side of the dish.

Bake for about 45 minutes.

Turn off the oven.

Leave the pudding for 15 or 20 minutes in the cooling oven before serving.

Serve warm or cold.

Note. Make sure you only use the best ice cream nade with egg yolks otherwise the pudding will not set. Anything that includes vegetable fat in its list of ingredients wont work.T.

Serves 4

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