Raspberry & Bacardi Meringue Bombe
750ml (1¼pt) vanilla ice cream
250ml (8fl oz) raspberry sorbet ½ Madeira loaf cake, sliced
4tbsp Bacardi or apple juice
4 medium egg whites
160g (5¾oz) caster sugar
Icing sugar, edible glitter, mini edible silver stars and Christmas cupcake topper decorations, to decorate
1litre pudding basin
1 Line the pudding basin with a double layer of clingfilm. Tip the vanilla ice cream into the lined basin, pressing it up the sides to create a hole in the centre. 2 Next, scoop the raspberry sorbet into the centre of the ice cream.
3 Arrange the slices of cake on the top, trimming so the sorbet and ice cream is covered completely. Drizzle the Bacardi or apple juice over the cake. Cover with clingfilm and freeze for at least 2 hours or up to 1 week.
4 On the day of serving, whisk the egg whites until stiff, then whisk in the sugar 1tbsp at a time, until thick and glossy.
5 Turn the frozen pudding out on to a heatproof plate. Quickly spread and swirl the meringue over the pudding to completely cover then pop back in the freezer until it’s needed.
6 To serve, heat the oven to
200°C or Gas Mark 6 and bake the pudding for 4-5 mins until the meringue is golden. Decorate with a dusting of icing sugar, edible glitter and edible silver stars and
Serve immediately before the sorbet and ice cream melts.
PER SERVING: 324 calories, 4g fat (2g saturated), 63g carbohydrates