Chocolate, ginger & praline bombe

Chocolate, ginger & praline bombe

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(12 ratings)

Prep: 30 mins Cook: 10 mins Plus freezing

More effort

Serves 8
A frozen pud with real star quality – and you don’t need an ice-cream machine to make it

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal694
  • fat60g
  • saturates22g
  • carbs38g
  • sugars37g
  • fibre1g
  • protein3g
  • salt0.11g


  • 340g jar ginger conserve



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 150g bar dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 568ml pot double cream or whipping cream
  • 50g caster sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 50g flaked almond
  • icing sugar, for dusting


  1. Take a large food bag, cut down one side and along the base, then open out. Use to line a 1-litre pudding basin. Tip the contents of the jar of conserve into a large bowl, then stir to break it down. Using a large sharp knife, shave 50g of the chocolate into shards, then reserve. Measure 450ml of the cream into a bowl, then whip until it just holds its shape. Fold the cream into the ginger conserve using a large spoon until the cream is evenly flecked with ginger, then gently fold in the shaved chocolate.

  2. Spoon the cream mixture into the lined bowl and smooth the top. Freeze for at least 4 hrs, or overnight is better, until the ice cream is firm. Line a wooden board with foil, then lightly oil the foil. Tip the sugar into a heavy based pan, then gently heat, without stirring, until the sugar is melted and a golden caramel. You can swirl the pan gently to help it melt evenly if necessary. Remove from the heat, then stir in the almonds. Tip onto the foil, spread out with the back of an oiled metal spoon, then leave to set.

  3. Pour the reserved cream into a small pan. Break up the remaining chocolate, then add to the pan, stirring over a low heat until the chocolate has dissolved. Set aside to cool and thicken.

  4. When the almond caramel has set, break it up into small pieces using a rolling pin. You are aiming for a mix of larger and smaller pieces.

  5. When the chocolate sauce has cooled and is thick enough for spreading, turn the ice-cream bombe out onto a serving plate, remove the bowl, then peel off the plastic. Spread the chocolate over the top and sides of the bombe as evenly as possible. Add more as the first layer starts to set until you have used it all up. Scatter over the almond caramel, then return to the freezer until firm. To store the bombe, wrap in freezer film until ready to serve.

  6. To serve, transfer the bombe to the fridge 45 mins before serving. Dust with a little icing sugar and cut into thick wedges.

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Comments, questions and tips

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6th Jan, 2009
Absolutely gorgeous, looks stunning and is actually really easy to make. I served it at our New Year's Eve dinner to huge acclaim. (This quantity easily served 10 people).
20th Dec, 2008
Looked really pretty, but I ended putting half of it in the bin as you really don't need much as quite strong and sweet flavours. I might try again with a different conserve- ginger was overpowering for me. I found old christmas pudding bowls about the right size to put round it to store in freezer without it getting squished.
27th Nov, 2008
This has fast become my current favourite pudding recipe. It is very easy to make. I was a bit concerned that the almonds would go soft when frozen but they didn't. I put it in the fridge while we had the main course which made it easier to slice.


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