Boozy Christmas bombe

Boozy Christmas bombe

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 5 mins Plus freezing

Skill level

Easy

Servings

Serves 8

If you like rum and raisin ice cream, you’ll love this brandy-soaked Christmas bombe

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
411
protein
3g
carbs
43g
fat
24g
saturates
14g
fibre
1g
sugar
40g
salt
0.14g

Ingredients

  • 100g raisins
  • 100g sultanas
  • 85g pack dried cranberries
  • 6 tbsp brandy
  • 2 tbsp dark muscovado sugar
  • 284ml pot double cream
  • 1 tbsp icing sugar
  • 100g frozen cranberries (keep them frozen)
  • 600ml good-quality fresh vanilla custard
  • brandy butter, to serve (optional)

Cranberry brandy butter sauce

  • 85g light muscovado sugar
  • 175g butter
  • 2 tbsp brandy
  • 100g frozen cranberries

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Method

  1. Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight. If you’re short of time, carry on with step 2 and leave to soak for as long as it takes to complete step 2.
  2. Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 mins until thick). Meanwhile, line a 1.2-litre pudding basin with cling film.
  3. Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 mins and turn out onto a serving plate.
  4. To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves.
  5. Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish. Serve hot or warm.

Recipe from Good Food magazine, January 2007

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Comments

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shaztyler's picture
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I made this last year and it was yummy. The frozen cranberries in the mixture are not great. Just use them for the sauce. I dont like brandy either but I used it anyway and it worked really well.
I made them as individual little ice cream puds by freezing them in left over yoghurt pots. They were a real treat!

annabf's picture

I am going to make this for Christmas Day, can I make it now and freeze? Or will it keep in the fridge?

brandewyn's picture
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Made this for Christmas dinner last year. Was an absolute success, was well loved by all. A fantastic alternative to Christmas pudding, which can sometimes be too much after a big Christmas Dinner.

grainger's picture

Tastes wonderful, but found it very tricky to present at the table, and then to cut into. Have since made the recipe and transferred into an ice cream tub, to serve as an extra special ice cream with brandy snap cases - yummy!!

nicolarogers's picture

Made this today - licked the bowl and it tasted scrummy! Can't wait to eat the rest on Christmas day.

kirstyloates's picture

i would love to try this recipe, but don't like brandy, could i use a different drink, that would still make this a great dish!!

carlaamanda69's picture

Made this at christmas. Mmmmm!LOL I did find the frozen cranberries a bit hard so I may just cook them a little before adding them to the mix the next time I try it to see how that turns out.

The drivers in my house on Boxing day were a little concerned tho at the amount of booze in it!LOL

mollymolly's picture

I made this last Christmas - it was lovely. It does feed quite a lot though. I'm making it again this year but gave all my old magazines to the doctors surgery so I am so glad old recipes are available on here!

karenpoynter's picture
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made many times always loved .very easy

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