Christmas pudding icecream bombe

Ensure your Christmas has a showstopping finale with this gorgeous Christmas pudding icecream bombe recipe! Give this eye-catching dish a go for a deliciously different Xmas dessert

By Sophie Gray
  • 45 mins preparation
  • 6 hrs marinating
  • Serves 12
  • Print


  • 250 gram pack digestive biscuits
  • 50 gram butter, melted
  • 190 gram canned caramel (½ a 380g can)
  • 750 millilitre boysenberry ripple icecream, or flavour of your choice
  • 750 millilitre strawberry icecream, or flavour of your choice
  • 150 millilitre cream
  • 200 gram dark eating chocolate
  • 500 gram chocolate-covered balls – this recipe used Maltesers
  • decorations for the top (optional)


  • 1
    Line a 1.2 litre pudding-shaped bowl with a layer of plastic wrap, leaving plenty overhanging.
  • 2
    Crush or process the digestivebiscuits to fine crumbs then mix in the melted butter and 2 tablespoons ofthe caramel. Set aside 3 tablespoons of the crumb mixture.
  • 3
    Put the first measure of crumb mixture into the lined bowl and use your fingers and the back of a spoon to press the crumbs up the sides of the bowl so it is completely lined. Chill in the freezer for ½ an hour.
  • 4
    Remove the first flavour of icecream from the freezer and let it soften for10 minutes.
  • 5
    Spread the rest of the canned caramel carefully over the inside of the crumb-lined pudding bowl then ⅔ fill it with the softened icecream. Press a smaller bowl into the centre of the pudding to push the icecream up the sides of the crumb shell. Check it is an even thickness all the way around and comes up to the rim of the crumb shell. Refreeze for 1 hour or until the icecream is firm.
  • 6
    Take the second flavour of icecream out of the freezer and let it soften for 10 minutesbefore gently removing the small bowl from inside the pudding – twist it gently to loosen it, or put a little hot water in it to help it come away. Completely fill the hole with the second flavour of softened icecream.
  • 7
    Level the top and scatter on the reserved biscuit crumbs. Fold the excess plastic wrap over to cover the top and chill the icecream thoroughly – at least 4 hours, or overnight.
  • 8
    To decorate, heat the cream until gently simmering. Remove from the heat and stir in the chocolate. When completely smooth, chill for 5-10 minutes in the freezer until it has reached a spreadable consistency.
  • 9
    Carefully unmould the icecream bombe onto a serving plate. Remove the plastic wrap and, starting from the bottom, coat a section of the base in a thick layer of the chocolate ganache. Press in the chocolate-covered balls, working your way around from the bottom up. Work in sections or the chocolate will harden.
  • 10
    Clean the serving plate before returning the bombe to the freezer. Will keep for 4 days in the freezer.


  • You may need to coax the bombe out of the pudding bowl. Slip a knife gently down the inside of the bowl to break the vacuum. An extra pair of hands pulling gently on the plastic wrap also works. Clean the serving plate before it goes in the freezer as any chocolate drips will be frozen onto the plate and are hard to clean once the plate is ice cold. - PER SERVE Energy 679kcal, 2844kj Protein 8.4g • Total Fat 41.4g • Saturated Fat 25.2g • Carbohydrate 70g • Fibre 2g • Sodium 270mg