Combine the milk and half the sugar in a medium saucepan and bring to just below boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and forms ribbons. Bring milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily. Pour into a double boiler and stir custard 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. bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite. Recipe by: TWO FAT LADIES #FLSP01 Posted to MC-Recipe Digest V1 #1001 by Sue on Jan 10, 1998