winter christmas pudding bombe
I really enjoyed Jamie Oliver’s Family Christmas, a programme which dealt with making Christmas as easy and stress-free as possible. There was plenty to enjoy and loads of bits that I took from it, such as his roast potatoes. However I was drooling at the sight of his winter pudding bombe, and thought it looked absolutely fantastic. I had to make my own. It’s a spin on Summer pudding, with panettone as the bread base, filled with ice cream and preserved fruit, then topped with melted chocolate.
I didn’t fancy faffing with glacé fruits and went straight to a shortcut: leftover Christmas pudding. I used Sainsbury’s Basics Christmas pudding, which sounds absolutely rotten but I’ve used them before and been completely happy with them. I wasn’t disappointed. I also managed to find a chocolate chip panettone which was a really nice touch; chunky bits of choc punctuating the beautifully bland ice-cream. But to my surprise it’s the jam that makes this. Such a vibrant flavour sings out loud when you’re chewing through it, it’s quite exciting. If you have any of these bits laying around, I really recommend you make one – takes no time at all and can be left quite happy in the freezer until required.
Winter Christmas pudding bombe:
5 – 6 slices panettone (I used a chocolate chip one)
500ml good vanilla ice cream
300 – 500g Christmas pudding (I used 4 x Sainsbury’s Basics ones)
3 – 4 tablespoons fruity jam (I used raspberry)
Some good splashes of marsala wine
125g melted dark chocolate
- Leave your ice cream out of the freezer for 30 mins beforehand to let it soften.
- Lay some clingfilm in a bowl with plenty of overhang so you’ll be able to cover it over the top afterwards. Layer the panettone in a mixing bowl, overlapping slightly but don’t let it get too thick. (Make sure your bowl can fit in your fridge!)
- Spread a thin layer of jam all around the bread.
- Spoon in half the ice cream, then top with broken up Christmas pudding. Add the remaining ice cream.
- Top with more panettone, then drizzle marsala all over the base and down the sides for a little Christmas cheer.
- Wrap the cling film over the top, then cling film again. Take a plate and press down on it to squish it all together. Leave in the freezer until needed.
- When serving, remove to the fridge for an hour to let the ice cream soften. melt some chocolate in a bain marie and pour over the top.