Combine the milk and half of the sugar in a medium saucepan
and bring to just below the boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and ribbons form. Bring the milk
back to the boil and pour in a thin stream onto egg
yolks and sugar whisking steadily.
Pour the mixture into a double boiler
and stir until it thickens and coats the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard
to a jug and cover, chill and pour in the chilled cream.
Stir in the brandy and churn in the ice-cream
maker until it is the consistency of whipped cream
. Crumble in the pudding and churn
for a further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill the bomb mold. Remove mold
from freezer and line each half with pudding mixture. Top each half with a brandy-butter-sugar mixture. Put halves together and close bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite.