A Refreshing Twist: Christmas Pudding Ice-Cream Bombe

Christmas pudding. Grab a big pudding basin and line it up with clingfilm. Make sure you’ve got enough to cover the top later on.

Breaking Down the Pudding (5 min)

Take your leftover Christmas pudding and crumble it into small bits. Don’t worry if you’re short on pudding; you can make up the weight with mince pies, fruitcake, or even some boozy dried fruits.

The Ice-Cream Scoop (10 min)

If you’re not in the mood for making ice-cream from scratch, no sweat! Grab a liter of store-bought vanilla ice-cream, let it soften a bit, and you’re good to go. If you’re diving into homemade ice-cream, start by mixing condensed milk, a dash of spirits for texture (pick your favorite – rum, brandy, or skip it entirely), and a pinch of salt in a big bowl.

Creating the Flavor (5 min)

If you’re up for it, spice things up! Add a teaspoon of mixed spice or your choice of flavors like vanilla, almond, or orange extract. If you prefer, sprinkle in some ground cinnamon, nutmeg, or ginger. Taste as you go along because different brands pack different punches!

Whipping Up the Cream (10 min)

Grab another bowl and pour in the double cream. Whip it until it forms peaks – but don’t go overboard; if it starts to look grainy, halt immediately. Next, blend in the condensed milk mix. Remember, the flavors might seem intense now, but freezing mutes them, so a bit extra punch is perfect.

Finishing the Ice-Cream (5 min)

Mix in those crumbled bits of Christmas pudding until they’re evenly spread. Pour this delightful mix into your prepared basin, fold the clingfilm over the top, and pop it in the freezer for a good six to eight hours until it’s rock-solid. Pro tip: You can prep this days before the big moment!

Chocolate Magic (10 min before serving)

Take either dark or milk chocolate, break it into pieces, and melt it either over a bowl of simmering water or in the microwave. Stir till it’s a smooth liquid.

Unveiling the Masterpiece (5 min)

Retrieve your frozen bombe, remove the clingfilm, and place a serving plate over the basin. Flip it over and gently lift off the mould. Peel off the clingfilm, then pour that melted chocolate all over the top. Back to the freezer it goes for about 10 minutes until the chocolate sets.

Adding the Final Touches (5 min)

While the dark chocolate is setting, melt some white chocolate in the same way. Once the dark layer has firmed up, pour the white chocolate over the top, letting it drip down the sides. Back into the freezer for about five minutes until that white layer is nice and solid. If you’ve got some fancy decoration, stick it on top, and you’re ready to serve!

This ice-cream bombe is a fantastic way to give those Christmas pudding leftovers a new lease on life. It’s a showstopper for any celebration, especially if you can resist sneaking a slice for breakfast before it’s all gone!