Ice cream bombe

• sunflower oil↗

  for greasing

• vanilla ice cream 500ml
• fruitcake or leftover Christmas pudding 140g
• mixed spice1 tsp 1 tsp
• dark rum↗6 tbsp 6 tbsp
• raisin↗100g 100g
• caramel or toffee sauce 300g

Step-by-step instructions

1. 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.

2. 2

   Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.

3. 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.