Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Christmas Pudding Ice-Cream Bomb
- Level: Advanced
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 247
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 22
- Dietary Fiber
- 0
- Sugar
- 21
- Protein
- 4
- Cholesterol
- 123
- Sodium
- 46
- Total: 4 hr 40 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 10 min
Ingredients
12 fluid ounces milk
3 1/2 ounces soft brown sugar
3 egg yolks
6 fluid ounces heavy cream, whipped and chilled
1 tablespoon brandy, plus more for "glue" mixture and to ignite
6 ounces Christmas pudding, chopped
Sugar and butter mixture for "glue"
Directions
- Combine the milk and half of the sugar in a medium saucepan and bring to just below the boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and ribbons form. Bring the milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily.
- Pour the mixture into a double boiler and stir until it thickens and coats the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug and cover, chill and pour in the chilled cream.
- Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill the bomb mold. Remove mold from freezer and line each half with pudding mixture. Top each half with a brandy-butter-sugar mixture. Put halves together and close bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite.