Christmas bombe
Ingredients
50 g of flaked almonds, toasted and chopped
100 g of dried cranberries
100 g of dried berry mix
100 ml of dark rum, or similar
500 g of custard
1 litre of chocolate ice cream
10 servings
Calories~400 kcal
Protein~6 g
Carbs~55 g
Fat~15 g
Fiber~3 g
Sugar~44 g
Total recipe
Calories~4,000 kcal
Protein~60 g
Carbs~550 g
Fat~150 g
Fiber~25 g
Sugar~440 g
Method
Step 1
First, line a 1.5L pudding basin with cling film.
Step 2
Heat the fruit and rum in a saucepan for 3-4 minutes over a gentle heat. Set aside to cool.
Step 3
Transfer the custard into a shallow container and freeze for 2-3 hours. Fork the frozen edges into the centre after 1.5 hours, repeating 2 or 3 times until it’s softly frozen.
Step 4
Tip the ice cream into a mixing bowl and, when slightly softened, stir in the almonds. Spoon into the lined pudding basin and press the mixture up the sides, leaving a hollow centre. (Return the mix to the freezer for 30 mins if it’s too soft to hold its shape.) Freeze for at least 1 hour.
Step 5
Remove the custard from the freezer and stir in half the cooled fruits and rum. Press this into the hollow you left in the pudding basin, and then smooth the top. Freeze until ready to serve.
Step 6
To serve, turn it onto a plate, remove the cling film and garnish with the remaining fruit.
