Christmas Pudding Ice Cream Bombe

A delicious treat for all the Christmas Cake fans out there !. This Christmas pudding ice cream bombe is so incredible easy to make. Impress your guests with tis show stopping Christmas dessert, which can be made up to one month ahead. It is also a great way to use up leftover Christmas pudding- and it is surprisingly easy to make! 

You can also make this as a vegan dessert by substitute the Christmas pudding and ice  cream with a vegan one.

Ingredients:

• 750ml shop bought vanilla ice cream
• 100g mixed dried fruit
• 3 tbsp rum
• 1 clementine, zested and juiced
• ½ tsp ground cinnamon
• 150g Christmas pudding, cut into small cubes
• 80ml double cream
• 60g dark chocolate, chopped
• some cooking oil, preferably sunflower or vegetable oil
• small handful of dried cranberries
• few holly leaves or fresh bay leaves, to decorate

Method:

Take the ice cream out of the freezer for 15 minutes 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.

Oil and line a medium pudding basin, approximately 90ml with two layers of cling film. Try to make it as smooth as possible as it will imprint into the bombe. The cling film will help you to remove it once frozen.

Mix the softened ice cream, infused fruit and any remaining liquid with the 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 8 hours until solid. Will keep frozen for up to 3 months.

About 20 minutes 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 minutes before serving.

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 dried cranberries or glace 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.

Enjoy!