Whisk the egg yolks, sugar and cornflour together until smooth.
Heat the cream in a saucepan until just coming to simmer, then pour into the egg yolk, mixture, whisking as you do so. Place the bowl over a pan of hot water and heat until thickened slightly, stirring constantly.
Remove from the heat. Crumble the Christmas pudding into small pieces and add to the egg mixture. Stir in the brandy or orange liqueur. Allow to cool stirring occasionally to prevent a skin forming.
Once the custard has cooled, whisk the egg whites until standing in soft peaks and fold in.
Pour the mixture into a 900ml/2 pint pudding basin and freeze overnight.
Remove from the freezer and place in the refrigerator for about 20 minutes. Turn out and serve.
Notes: Place the bowl in hot water (taking care not to let any get into the ice cream) for a few seconds to loosen the ice cream before turning out. Contains raw egg whites which are not suitable for young children, pregnant woman, elderly people or those with weak immune systems.Nutrition information is approximate and is meant as a guideline only.