Mix the mincemeat and rum together.
Separate the eggs. Place the yolks in a small bowl and mix until well blended. In a separate bowl, whisk the cream until it forms soft peaks. Using an electric mixer, whisk the egg whites on fast speed until stiff, then gradually add the sugar a teaspoonful at a time, still on fast speed. You may need to scrape down the sides of the bowl from time to time.
Fold the egg yolks and cream into the meringue, followed by the rum and mincemeat.
Turn the ice cream mixture into a 2-litre pudding basin, cover and freeze overnight.
To turn the pudding out, dip the basin in very hot water for a few moments and turn upside down on to a serving plate, as you would with a jelly. Serve with rum and raisin sauce or toffee sauce.
This recipe is courtesy of 'Mary Berry's Christmas Collection' published by headline.