Ingredients (serves 10)
3/4 cup caster sugar
6 egg yolks
3 3/4 cup thickened cream
7 oz Christmas pudding, crumbled
1 cup mixed glace cherries
1/2 cup shelled unsalted pistachios
Silver cachous, to serve
Line a 6 cup terrine with plastic wrap, leaving some overhanging to cover top.
Place sugar in a saucepan with 2 tablespoons cold water over low heat. Stir, with a wooden spoon, until sugar dissolves. Increase heat to high and cook for 5 minutes, without stirring, but brushing down sides of pan occasionally with a damp pastry brush to prevent sugar crystals forming. Be careful the syrup doesn't darken. Allow to cool.
Meanwhile, with an electric mixer, beat egg yolks until doubled in volume. Beating continuously, slowly add sugar syrup and continue to beat until cool.
Lightly whip the cream until soft peaks form. Fold half the whipped cream with the crumbled pudding and half with the egg mixture. Using a metal spoon, carefully fold the two whipped-cream mixtures together with the cherries and pistachios. Spread the mixture into the terrine mould, pressing down well, then cover with plastic wrap and place in the freezer overnight.
When ready to serve, remove the terrine, invert onto a platter and top with silver cachous.