Ice cream bombe
- Preparation and cooking time
- plus overnight freezing (no cook)
- Serves 8 - 10
- STEP 1
Brush a pudding basin with a little sunflower oil, then line with cling film. Spoon the ice cream into a food processor (or a bowl if you have a handheld blender). Crumble in the cake or pudding, add the mixed spice and 4 tbsp of the rum, and whizz together until nearly smooth. Stir in the raisins.
- STEP 2
Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.
- STEP 3
Take the pudding basin out of the freezer 15 mins before serving. Turn the pudding out onto a serving plate and peel off the cling film. Mix the caramel sauce and remaining 2 tbsp rum together and warm gently, if you like (it’s still lovely cold). Serve with the Ice cream bombe.