Gingercrunch & meringue bombes

Gingercrunch & meringue bombes

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(13 ratings)

Prep: 20 mins Cook: 30 mins Plus chilling


Serves 6
These simple make-ahead puds use ready-made meringues and gingernut biscuits, but look really impressive

Nutrition and extra info

  • Freezable

Nutrition: per bombe

  • kcal555
  • fat33g
  • saturates17g
  • carbs64g
  • sugars48g
  • fibre0g
  • protein4g
  • salt0.35g


    For the bombes

    • 300ml double cream
    • ½ vanilla pod
    • 25g icing sugar
    • 1 small orange, zested



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 2 meringue nests, crushed
    • 25g gingernut biscuit, crumbled

    For the orange sauce

    • 350ml orange juice
    • 100g caster sugar
    • ½ vanilla pod
    • 2 tsp cornflour


    1. Line 6 small ramekins or teacups with cling film, or use a silicone muffin mould, if you have one.

    2. Whip the cream in a large bowl until it just holds its shape. Scrape the seeds from the vanilla pod and add them to the cream with the sugar, orange zest and meringues. Gently stir, then add the gingernut crumbs. Divide among the prepared moulds or teacups and freeze for at least 2 hrs.

    3. To make the sauce, put the orange juice in a pan with the sugar and vanilla pod. Bring to the boil, then simmer until the sugar has dissolved. Put the cornflour into a small bowl with 2 tbsp orange juice mixture. Stir until smooth, then add to the pan. Simmer and stir until the liquid has thickened, discard the pod, then leave to cool. The sauce can be made 2 days in advance.

    4. To serve, take the bombes out of the freezer and place in the fridge for 10 mins. Turn them onto a plate, drizzle with sauce, then place a small spoonful of Orange sorbet (see 'Goes well with') next to them.

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    Comments, questions and tips

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    20th Jul, 2014
    Well, I had great hopes for this dessert, but actually found it a bit bland even after using more crumbs than stated in the recipe. I will try it again being even more generous with the gingernuts. I think using 2 orange zests may help too. Loved the sorbet but agree it only makes just enough for 5 servings. I managed to make 5 small servings of this pud.
    8th Dec, 2013
    Great easy and refreshing dessert. I made to follow a vennison bouguignon pie so needed something light. My guests were very impressed and none the wiser how simple to make and prepare ahead. I served with mango sorbet which really went well. Orange sauce also delicious.
    20th Oct, 2012
    WOW - really easy to make and terrific to eat!!! Got rave reviews from the friends I made it for. I made the bombe and sauce plus the sorbet (without an ice-cream maker). All really easy to do and so great to be able to prepare the day before - hassle free entertaining! The sorbet was AMAZING.
    12th Aug, 2012
    These are so easy to make and they tast great, I did a mango sorbet with mine. Do need the sorbet through, it's worth doing.
    25th Jul, 2012
    Emma-this was quick and easy and our fun evening of come dine with guests loved it. X
    11th Mar, 2012
    These are nice, and go really well with the orange sorbet (suggested on the side - it's very easy and juicy). I think 'cooking time' refers to the sauce - I didn't need an oven at any point. I think I whipped the cream a bit too much, as they were a little 'dense' when I froze it. I'd recommend stopping once soft peaks form, as you'll thicken more when you add the other ingredients.
    10th Oct, 2011
    Awesome , one of the best puddings me and my guests have ever eaten :)
    15th Dec, 2010
    The clingfilm really worked and didn't get caught in the frozen bombe. But was disappointed with the bombe itself - delicate to the point of being bland. Next time i would double the number of ginger biscuits and orange zest. The orange sauce was easy and very good though.
    21st May, 2009
    Firstly forget about the oven bit - miss print. That aside, this is THE BEST!!! Easy to do, and BOY does it taste amazing. Our friends were well impressed. Doing it again this weekend for the next vistors! Good one BBC! :0)
    3rd May, 2009
    I made a variation of these and they turned out great. Instead of orange, I used the zest and juice of a lemon, added some extra crushed biscuit at the bottom of the ramekin plus some more on top. An absolute delight. However they did need to be removed from the freezer more than 10 minutes ahead, they were still quite firm!


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