Christmas Pudding Ice Cream Bombe

• vanilla ice cream750ml ml
• mixed dried fruit100g g
• brandy↗3 tbsp rum or

  or rum

• clementine1

  zest and juice

• ground cinnamon↗½ tsp
• sunflower oil↗

  for the mold

• Christmas pudding150g free from g

  no leftovers, or prepared and cooled, cut into small cubes

• double cream↗80ml ml
• dark chocolate↗60g g

  finely chopped

• dried cranberries↗small handful of

  small handful or candied cherries

• holly leaves↗few

  or fresh bay leaves (optional)

• gold dust

  for decoration (optional)

Step-by-step instructions

1. 1

   Remove the ice cream from the freezer for 20 minutes to soften. Place the mixed dried fruit in a small saucepan and add the brandy, clementine zest and juice, and cinnamon; stir, then heat until it begins to steam. Set aside to cool.

2. 2

   Grease and line a medium pudding mold (≈900 ml) with two layers of parchment paper. Trim the paper on the sides so it fits tightly against the mold walls – this should be as smooth as possible to avoid imprint on the bombe. The two layers will make removal easier after freezing.

3. 3

   In a large bowl combine the softened ice cream, the infused fruit, and any remaining liquid with the Christmas pudding (no leftovers). Gently mix until the fruit and pudding are evenly distributed throughout the ice cream. Transfer to the mold and smooth the top. Cover and freeze for 6 hours until set. Store in the freezer for up to three months.

4. 4

   Twenty minutes before serving, heat the cream in a small saucepan until steaming. Place the finely chopped chocolate in a bowl, then pour the hot cream over it, stirring constantly until the chocolate melts and the mixture becomes smooth and glossy. Let it cool slightly. Remove the bombe from the freezer 10 minutes before serving.

5. 5

   To serve, invert the bombe onto a plate and remove the parchment – if needed, dip the mold base in warm water to ease removal. Pour chocolate ganache over the top, spreading it gently around the sides until set. Garnish with dried cranberries or candied cherries, and with holly leaves or bay leaves if using. Optionally sprinkle gold dust and serve the whole bombe at the table, then cut into portions.