Semifreddo is the Italian for "part frozen", which typically means that it's frozen but still lightly frozen. This is the cheat's version, though, and is really easy to make.
- 500g custard
- 150ml double cream
- 1/2 tsp. each cinnamon and mixed spice
- 25g caster sugar
- 450g Christmas pudding
Put the custard, cinnamon, mixed spice and the crumbled pudding into a food processor. Whiz until fairly smooth.
Meanwhile, whisk the cream with the sugar until soft but firm peaks form. Carefully fold the cream into the custard mix, being careful not to knock too much air out. Spoon into a 1.2 litre pudding basin, cover and freeze overnight.