Even the most committed of Christmas pudding fans (me!) struggles to finish a whole one on the big day – its magnificent heaviness is simply too much of a good thing. And while I’m not averse to a slice fried in butter for breakfast, this gloriously over-the-top ice-cream bombe allows the leftovers to take centre stage again, making it perfect for New Year’s Eve … if it lasts that long.
Christmas pudding ice-cream bombe
Prep 25 min
Freeze 6-8 hr
Serves 8
Cooked Christmas pudding, or similar (see step 2)
250g dark (or milk) chocolate
50g white chocolate
For the ice-cream (or use 1 litre vanilla ice-cream, see step 3)
300ml condensed milk
2 tbsp neat spirits (optional, see step 3)
¼ tsp fine salt
1 tsp mixed spice (optional)
1 tsp vanilla extract, or other flavouring extract (optional)
600ml double cream
1 Line a pudding basin
Using clingfilm or reusable plastic wrap, line a large pudding basin (I used a two-pint one, but you can easily halve this recipe and use a smaller one), jelly mould or similarly sized and suitably shaped freezer-proof bowl. Make sure there’s enough excess hanging over the sides to fold over and cover the top of the ice-cream completely later.
2 Break up the pudding
Crumble the cooked Christmas pudding into small pieces. If you don’t have much (I used 300g), make up the weight with chopped-up mince pies, fruitcake, chocolate log, stollen or some dried fruit soaked in booze, tea or apple juice. Alternatively, just use what you have – your bombe will just be a bit smaller.
3 A note on the ice-cream
Rather than making the ice-cream from scratch, if you prefer use a litre of ready-made ice-cream, softened slightly, instead; decant into a large bowl and continue from step 6. Otherwise, combine the condensed milk, alcohol (which is included for texture rather than flavour, so use any spirit you fancy: I like brandy, rum or whisky – or none) and salt in a large bowl.
4 If making the ice-cream from scratch …
Stir in the mixed spice, if using, and vanilla extract (feel free to adapt to taste – almond and orange would also be good – bearing in mind that different flavours and brands vary in strength, so taste as you go). If you prefer, substitute ground cinnamon, nutmeg, ginger or similar, or leave out the spices altogether.
5 Beat the cream and mix in
Pour the double cream into a second large bowl, whisk to stiff peaks, being careful not to take it too far (if it starts looking grainy, stop immediately), then beat in the condensed milk mixture. Taste and adjust as necessary, remembering that freezing mutes flavours, so if anything the mix should at this stage taste a little bit too intense.
6 Finish the ice-cream
Stir in the crumbled Christmas pudding until it’s evenly distributed, then spoon the ice-cream mixture into the prepared basin. Fold the clingfilm over the top, so the ice-cream is fully encased (this helps stop it coming out icy) and freeze for six to eight hours, until solid; if you like, prepare this several days ahead of time.
7 Melt the chocolate
Shortly before serving, break the dark (or milk) chocolate into pieces and put these in a heatproof bowl set over, but not touching, a pan of simmering water, stirring until it’s all melted. Alternatively, microwave on medium for 30 seconds, stir, then repeat in 20-second bursts, stirring in between each one, until liquid.
8 Unmould and top with the chocolate
Remove the ice-cream from the freezer and unwrap the top. Put a serving plate, ideally one with a lip, over the top of the basin, then flip over and lift off the mould. Carefully peel off all the clingfilm, then pour the chocolate all over the top of the ice-cream, tilting the plate to help cover it. Return to the freezer for about 10 minutes, until set.
9 Finishing touches
Meanwhile, melt the white chocolate in a clean bowl in the same way, then once the dark chocolate has set, pour the melted white chocolate over the very top, letting it drip down the sides. Return to the freezer for about five minutes, until the white chocolate is also solid. If you have a suitably festive decoration or candle handy, poke that in the top and serve.
