Christmas pudding ice cream bombe
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Serves 6 - 8
Easy
Prep: 20 mins
plus freezing
A star rating of 5 out of 5.2 ratingsRate
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Wow dinner guests with this stunning gluten free ice cream bombe for dessert. It's a great way to use up leftover Christmas pudding – and it's surprisingly easy to make!
Freezable
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
750ml vanilla ice cream
-
100g mixed dried fruit
-
3 tbsp rum or brandy
-
1 clementine
zested and juiced
-
½ tsp ground cinnamon
-
sunflower oil
for the pudding basin
-
150g free from Christmas Pudding
leftover, or cooked and cooled, cut into small cubes
-
80ml double cream
-
60g dark chocolate
finely chopped
-
small handful of dried cranberries
or glacé cherries
-
few holly leaves
or fresh bay leaves (optional)
-
gold lustre
to decorate (optional)
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Nutrition: Per serving (8)
- kcal413
- fat24g
- saturates14g
- carbs40g
- sugars33g
- fibre2g
- protein5g
- salt0.2g
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Method
-
step 1
Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
-
step 2
Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin – you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
-
step 3
Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
-
step 4
About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
-
step 5
To serve, invert the bombe onto a serving plate and remove any parchment – dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.
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A star rating of 5 out of 5.2 ratings
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