Chocolate ice cream bombe is the ultimate wow-factor pudding – it looks so impressive, but you only need to put in about 30 minutes effort and then you can let the freezer do all the hard work for you
- 1 litre chocolate ice cream
- 75g raisins
- 75g fudge, chopped
- 50g pistachios, chopped
- 2tbsp cocoa
- 40g white chocolate, chopped
- 40g dark chocolate, chopped
Remove the chocolate ice cream from the freezer for about 15 mins, then spoon into a bowl. Mix in the raisins, pistachios and fudge. Spoon into an oiled 1 litre pudding basin, smooth the top and freeze for 1 hr until solid.
To remove the pud, rub the bowl with a cloth dipped in hot water until loosened, then turn out onto a plate. Dust with 2tbsp cocoa and return to the freezer for 30 mins.
Separately melt 40g white and dark chocolate in a bowl over a pan of simmering water, or in a microwave in 30 second blasts. Drizzle the chocolate over the top. Freeze.
Remove from freezer 10 mins before serving. Add indoor sparklers for extra ooohs at the table!
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You can play around with the flavour combinations in this bombe - strawberry ice cream with cherries, macadamia nuts and white chocolate chunks, for instance, gives it a lovely summery twist.