CHRISTMAS BOMBE RECIPES
WINTER BOMBE | FRUIT RECIPES | JAMIE OLIVER RECIPES
Get-ahead puddings are great. I make this frozen classic every year without fail. It looks amazing, is crazy delicious, and is a clever assembly job. It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow.
Total Time 20 minutes
Yield 12
Number Of Ingredients 10
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.
- Get the ice cream out of the freezer so it can soften a little while you get things ready.
- Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.
- Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
- Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.
- Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.
- Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.
- Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
- Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).
- Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.
- Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.
Nutrition Facts : Calories 648 calories, FatContent 31.9 g fat, SaturatedFatContent 15.2 g saturated fat, ProteinContent 11.3 g protein, CarbohydrateContent 78.1 g carbohydrate, SugarContent 48.7 g sugar, SodiumContent 0.5 g salt, FiberContent 5.8 g fibre
LEFTOVER CHRISTMAS PUDDING RECIPES - BBC GOOD FOOD
Turn leftover Christmas pudding into something special with our clever recipes. Make a silky mousse, rich ice cream or a marvellously moreish cheesecake.
Provided by Good Food team
Number Of Ingredients 1
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1. To make the butter sponge, preheat oven to 160C fan-forced (180C conventional).
2. Sift flour and baking powder into a bowl.
3. Grease a 20cm x 30cm rectangular cake tin with unsalted butter. Line with baking paper, leaving an overhang on all sides to make the cake easy to remove later.
4. Beat butter, sugar and vanilla with an electric mixer on medium-high speed for 2 minutes until light and fluffy. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
5. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
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7. Stand for 5 minutes then use the overhanging baking paper to lift the cake out onto a wire rack and cool completely.
8. Once cool, cut the cake in half lengthwise. Then cut each half into 12 batons, to make 24 in total. Spread on a tray and freeze for 1 hour – this makes them much easier to handle when coating in the chocolate.
9. Combine the icing ingredients in a heatproof bowl and mix until smooth. It should be a syrup consistency, but not watery.
10. Place coconut in a shallow bowl.
11. Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to a wire rack over a baking tray. Repeat with remaining sponges.
12. Stand for 1 to 2 hours, or until set.
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