ICE CREAM BOMBE
Use up leftover fruitcake or Christmas pudding in this ice cream basin bombe with dark rum, raisins and caramel sauce
Provided by Sarah Cook
Categories Buffet, Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Brush a pudding basin with a little sunflower oil, then line with cling film. Spoon the ice cream into a food processor (or a bowl if you have a handheld blender). Crumble in the cake or pudding, add the mixed spice and 4 tbsp of the rum, and whizz together until nearly smooth. Stir in the raisins.
- Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.
- Take the pudding basin out of the freezer 15 mins before serving. Turn the pudding out onto a serving plate and peel off the cling film. Mix the caramel sauce and remaining 2 tbsp rum together and warm gently, if you like (it's still lovely cold). Serve with the Ice cream bombe.
Nutrition Facts : Calories 283 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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