Asda-christmas-ice-cream-puddings-christmas-pudding-cut

Christmas pudding ice cream bombe

Looks like a traditional Christmas pudding on the outside, but with a sweet, creamy treat on the inside

By , 21 November 2018

(15 votes)

Christmas pudding ice cream bombe
  • 45 Mins

  • Serves: 22

  • Price: 53p per serving

Nutritional Info
Each 95g serving contains
  • Energy

    974KJ

    233KCAL

    12%
  • Fat

    8.6g

    med

    12%
  • Saturates

    5.0g

    high

    25%
  • Sugars

    28.5g

    high

    32%
  • Salt

    0.14g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1025kJ/245kcal.
Ingredients
  • 750ml Asda Really Creamy Vanilla Ice Cream
  • 907g Extra Special Christmas Pudding, crumbled
  • 4tbsp Asda Caribbean Spiced Rum
  • 50g maraschino cherries, drained
  • 25g unsalted shelled pistachios, chopped
  • 50g dried apricots, chopped
  • 75g each ready-to-roll icing in red and green
  • 125ml double cream
  • 50g white chocolate, chopped
Method
  • Take the ice cream from the freezer and set aside to soften but not melt.

  • Line a 1L pudding basin with clingfilm. Gently press the crumbled pudding into the base and sides to form a layer 1.5cm thick with a ‘well’ in the centre. Drizzle over 2tbsp of the rum.

  • Meanwhile, transfer the ice cream to a large bowl and stir in the cherries, pistachios and apricots.

  • Scoop the ice cream into the well in the pudding, and smooth down. Cover with clingfilm. Freeze for 3 hrs or until solid.

  • Take the bombe out of the freezer 30 mins before you want to serve. Turn out onto a serving plate, discarding the clingfilm.

  • Roll the red icing into berry shapes. Roll out the green icing and cut out 3 leaf shapes. Arrange together on a plate – dab with small amounts of water to stick in place. Put aside and allow to set.

  • Just before you are ready to serve the bombe, make the sauce. Put the cream, chocolate and remaining rum in a small pan on a low heat and stir until the chocolate melts. Pour over the bombe and allow to set slightly. Decorate with the icing holly and serve.