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Member recipe

Chocolate Fruit & Nut Bombe

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Serves 8

Packed with colourful fruits and nuts enclosed in a chocolate sponge.

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  • 1 227g pack chocolate sponge mix
  • 1 medium egg
  • 100g white chocolate
  • 100g dried apricots
  • 100g glacé cherries
  • 50g shelled and skinned unsalted pistachio nuts
  • 300ml double cream
  • 50g currants
  • 60ml of Cointreau or Amaretto
  • Rind of 1 orange, grated
  • Icing sugar for dusting
  • Baking paper
  • Cling film


    1. Preheat oven to 180 degrees, gas mark 4. Grease a 30cm x 23cm baking tray; line with baking paper. Make sponge mix as directed on the pack and use the egg. Pour onto the baking tray. Cook for 10-15 minutes until springy to touch. Turn out onto a cooling rack, remove tray and peel off paper. Allow to cool.
    2. Break the chocolate into pieces and melt over a banmarrie.
    3. Chop the apricots and cherries and halve the pistachios.
    4. Whisk the cream until it stands on soft peaks. Stir intje fruit and nuts, melted chocolate, orange rind and booze.
    5. Line a 1.2ltr pudding bowl with cling film. Cut the sponge cake into strips and line the bowl- leaving some to go on top. Spoon in the filling and top with the remaining sponge.
    6. Freeze for 2-3 hours before serving or freeze totally and allow to sit to defrost for 25 minutes before serving.
    7. Turn out onto a serving plate and remove the cling film and dust with icing sugar.

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