Line a round silicone mould with several sheets of plastic wrap. Slice Christmas pudding roughly 5cm thick and line the mould with the slices.
In a separate pan, heat over medium heat sugar until just turning brown. Turn off heat and add salted butter and crème stirring until thick and smooth. The residual heat of the pan will be sufficient to heat the sauce and not burn it. Once mixed, set aside to cool.
Let ice cream warm up slightly at room temperature. Once cooled, add salted caramel sauce to ice cream and mix to create a caramel swirl. Scoop the ice cream onto the pudding base. Top with additional pudding slices and place in freezer to set. Allow to set for 3-4 hours.
Once set, remove from silicon mould and drizzle over remaining caramel sauce.