Christmas Pudding Ice-cream Bombes
SERVES 8 PREPARATION & COOKING 30 MINUTES (PLUS COOLING & FREEZING)
300g store-bought dark fruit cake or Christmas pudding, chopped coarsely 2 tablespoons liqueur of choice 2 litres (8 cups) good-quality vanilla ice cream, slightly softened 1 cup pecans, roasted,
coarsely chopped store-bought chocolates, such as Ferrero Rocher or Maltesers, to serve GANACHE 80g dark chocolate, chopped
cup pouring cream
1. Grease 8 x 1-cup jelly or dariole moulds. 2. Combine chopped cake and liqueur in a large bowl. Stand until liqueur is absorbed. Working quickly,
add ice cream and pecans to bowl. Stir until just combined. Spoon ice-cream mixture into moulds and freeze for 4 hours or overnight until firm. 3. GANACHE. Stir chocolate and cream in a small saucepan over low heat until smooth. Cool ganache for 10 minutes or until it resembles the texture of thickened cream. 4. Just before serving, turn bombes out onto chilled plates or a platter. Top with ganache and decorate with chocolates. Serve immediately.