Ice cream bombe
By Sarah Cook
Use up leftover fruitcake or Christmas pudding in this ice cream basin bombe with dark rum, raisins and caramel sauce
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Prep:20 mins
plus overnight freezing (no cook) - Serves 10
- Easy
Nutrition per serving
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kcal 283
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fat 9g
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saturates 5g
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carbs 43g
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sugars 36g
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fibre 1g
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protein 3g
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salt 0.3g
Ingredients
- sunflower oil, for greasing
- 500ml tub vanilla ice cream
- 140g fruitcake or leftover Christmas pudding
- 1 tsp mixed spice
- 6 tbsp dark rum
- 100g raisins
- 300g caramel or toffee sauce
Method
Brush a pudding basin with a little sunflower oil, then line with cling film. Spoon the ice cream into a food processor (or a bowl if you have a handheld blender). Crumble in the cake or pudding, add the mixed spice and 4 tbsp of the rum, and whizz together until nearly smooth. Stir in the raisins.
Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.
Take the pudding basin out of the freezer 15 mins before serving. Turn the pudding out onto a serving plate and peel off the cling film. Mix the caramel sauce and remaining 2 tbsp rum together and warm gently, if you like (it’s still lovely cold). Serve with the Ice cream bombe.
