Christmas Pudding Bombe

Friday 11 January 2013

Jamie Oliver Christmas Pudding Bombe

Jamie Oliver Christmas Pudding Bombe Sliced

This Christmas Pudding Bombe is a recipe I got from Jamie Oliver - not personally. He had it on one of  his Christmas specials but called it a Winter Pudding Bombe. Well Christmas is during summer in Australia so I renamed it Christmas Pudding Bombe.

There will be milk in the panettone and also in the chocolate. You can use milk free chocolate if you like.

It looks difficult to make but is actually very easy and you can do it all in 30 minutes.

Christmas Pudding Bombe Recipe

1 litre lactose free ice cream
1 kg panettone
125 ml sherry
half a small jar of strawberry jam
25 g shelled pistachios
75 g tinned sour cherries, drained
40 g glacé fruit thinly sliced
1 orange peeled and sliced into rounds
200gm good-quality dark chocolate (70% cocoa solids), bashed up

Get your ice cream out of the freezer so it can soften a little while you get things ready.

Line a 2 litre pudding bowl with 3 layers of cling film. Use a serrated knife to slice four 2cm thick rounds off of your panettone then cut them in half. You'll have some panettone left over, so keep this for another time.

Arrange six of the slices in a single layer around the bowl and push them down if they overlap. Drizzle some sherry around the sponge so it soaks in, then use the back of a spoon to smear the jam over the sponge.

Add 500ml of ice cream to the bowl and use the spoon to spread it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit then layer the orange slices on top. Add the rest of the ice cream. Spread it out, working quickly so the ice cream doesn't completely melt. Put the rest of the panettone slices on top of the ice cream, drizzle over some more sherry then cover the bowl tightly with cling film. Press a plate down on top to press everything down, then freeze overnight, or longer.

When you're ready to serve it, put the chopped up chocolate in a bowl and get that over a pan of simmering water on a really low heat. Leave the chocolate to melt while you unwrap your pudding bombe and carefully turn it onto a beautiful serving dish. Add a few shavings of orange zest to the chocolate and when it's nicely melted, pour it over the top so it oozes down the sides and looks delicious.



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