Food critic Matthew Fort serves up a delightfull Christmas pudding treat on today’s Christmas Kitchen with James Martin.

To make is rum butter ice cream, Matthew puts a small jar of rum butter and two egg yolks in a bowl and whisked to combine. He then adds cream and continues to whisk before adding a small quantity of milk.

After whisking further, Matthew puts the mixture into an ice cream making machine to finish off.

See how Matthew makes his Christmas pudding soufflé in the video below.