
This festive Christmas pudding ice cream bombe turns classic holiday flavors into a dramatic frozen dessert. Spiced brandy-soaked fruit, chunks of Christmas pudding, creamy vanilla ice cream, and glossy chocolate ganache make it perfect for preparing ahead of a celebration.
Remove the vanilla ice cream from the freezer and let it soften at room temperature for about 20 minutes, until scoopable but not melted. Meanwhile, put the mixed dried fruit, rum or brandy, clementine zest and juice, and cinnamon in a small saucepan. Warm gently until the mixture is steaming, then take it off the heat and let it cool completely.
Lightly oil a 900 ml pudding basin. Line it with two layers of baking parchment, cutting small slits around the edges so the paper sits smoothly against the bowl. A neat lining helps the bombe release cleanly and gives the outside a smoother finish.
In a large bowl, gently fold together the softened ice cream, cooled soaked fruit with its syrup, and cubed Christmas pudding. Mix just until evenly distributed, then spoon into the prepared basin and smooth the top. Cover tightly and freeze for at least 6 hours, or until completely firm.
About 20 minutes before serving, make the ganache. Heat the double cream in a small saucepan until steaming but not boiling. Put the chopped dark chocolate in a heatproof bowl, pour over the hot cream, and stir until smooth, glossy, and fully melted. Let it cool slightly so it thickens but is still pourable.
Take the bombe out of the freezer 10 minutes before serving. Turn it onto a chilled serving plate and peel away the parchment. If it sticks, briefly dip the outside of the basin in warm water to loosen it. Pour the ganache over the top, nudging it down the sides, then decorate with dried cranberries or glacé cherries, bay leaves or decorative holly, and edible gold lustre if using. Slice at the table and serve immediately.
Use a good-quality vanilla ice cream because it forms the base of the dessert. Make sure the soaked fruit is completely cool before folding it into the ice cream, or the mixture may melt and refreeze with icy patches. The bombe can be frozen for up to 3 months; wrap it well once firm. Holly leaves are for decoration only and should not be eaten.




