Simon Rimmer served up a delicious Christmas pudding ice cream with caramel sauce for the festive season on Sunday Brunch.
The ingredients are: 400g tin condensed milk, 2 tsp vanilla extract, Half tsp sea salt (fine), 500ml double cream – whipped and 200g crumbled xmas pudding.
For the caramel sauce : 100g unsalted butter, 100ml double cream and 100 dark soft brown sugar.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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