How to make Christmas pudding ice-cream bombe – recipe | Felicit

Updated at: Wed, 27 Dec 2023 08:04:38 GMT

Step 1

Prep 25 min

Step 2

Freeze 6-8 hr

Step 3

Serves 8

Step 4

Using clingfilm or reusable plastic wrap, line a large pudding basin (I used a two-pint one, but you can easily halve this recipe and use a smaller one), jelly mould or similarly sized and suitably shaped freezer-proof bowl. Make sure there’s enough excess hanging over the sides to fold over and cover the top of the ice-cream completely later.

Step 5

Crumble the cooked Christmas pudding into small pieces. If you don’t have much (I used 300g), make up the weight with chopped-up mince pies, fruitcake, chocolate log, stollen or some dried fruit soaked in booze, tea or apple juice. Alternatively, just use what you have – your bombe will just be a bit smaller.

Step 6

Stir in the mixed spice, if using, and vanilla extract (feel free to adapt to taste – almond and orange would also be good – bearing in mind that different flavours and brands vary in strength, so taste as you go). If you prefer, substitute ground cinnamon, nutmeg, ginger or similar, or leave out the spices altogether.

Step 7

5 Beat the cream and mix in

Step 8

Pour the double cream into a second large bowl, whisk to stiff peaks, being careful not to take it too far (if it starts looking grainy, stop immediately), then beat in the condensed milk mixture. Taste and adjust as necessary, remembering that freezing mutes flavours, so if anything the mix should at this stage taste a little bit too intense.

Step 9

Stir in the crumbled Christmas pudding until it’s evenly distributed, then spoon the ice-cream mixture into the prepared basin. Fold the clingfilm over the top, so the ice-cream is fully encased (this helps stop it coming out icy) and freeze for six to eight hours, until solid; if you like, prepare this several days ahead of time.

Step 10

Shortly before serving, break the dark (or milk) chocolate into pieces and put these in a heatproof bowl set over, but not touching, a pan of simmering water, stirring until it’s all melted. Alternatively, microwave on medium for 30 seconds, stir, then repeat in 20-second bursts, stirring in between each one, until liquid.

Step 11

Remove the ice-cream from the freezer and unwrap the top. Put a serving plate, ideally one with a lip, over the top of the basin, then flip over and lift off the mould. Carefully peel off all the clingfilm, then pour the chocolate all over the top of the ice-cream, tilting the plate to help cover it. Return to the freezer for about 10 minutes, until set.

Step 12

Meanwhile, melt the white chocolate in a clean bowl in the same way, then once the dark chocolate has set, pour the melted white chocolate over the very top, letting it drip down the sides. Return to the freezer for about five minutes, until the white chocolate is also solid. If you have a suitably festive decoration or candle handy, poke that in the top and serve.

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