Almost everyone loves a skinny slice of Christmas Pudding but we are all searching for the ideal alternative dessert that will keep everyone happy, younger and older generation. I think I might just have the perfect dessert – in the form of a Mince Pie Bombe – it’s basically ice cream, flavoured with traditional mince meat flavourings (though not the suet!) and frozen in a pudding mould – so it looks the part too. I have to say, we include this in our Christmas Cookery Class here at Ballyknocken (“Christmas all wrapped up!”) and its a true winner
I mentioned the recipe on the Ian Dempsey Breakfast Show on TodayFM recently so so many people asked me for the details, so being as it’s Christmas, I am happy to share – ha-ha
Christmas Mince Pie Bombe with Orange Salted Toffee Sauce
Serves 8 to 10 and makes about 300ml of sauce
For the bombe
200g mixed dried fruit (raisins, currants and sultanas)
80g soft brown dark sugar
3 tbsp orange juice
4 tbsp brandy
2 orange, zest and juice of 1
1200ml vanilla ice cream, softened
3 tbsp espresso coffee
1 tsp ground cinnamon
For the Orange Salted Caramel Sauce
180g caster sugar
200ml double cream
1 tsp vanilla extract
1 tsp sea salt
1 orange, zest only
For the caramelise orange slices to decorate
1 orange, sliced
2 tbsp icing sugar
Bay leaves, to decorate
- Oil a 1.2 litre (2pint) pudding bowl and line with plastic wrap.
- Place the fruit, sugar, orange juice, brandy and orange juice and zest in a saucepan and gently simmer for about 10 minutes.
- Allow to cool. Beat the ice cream lightly and fold in the espresso and cinnamon. Spoon the mixture into the pudding bowl and freeze overnight. Allow 20 minutes for the ice cream to soften before serving.
- In the meanwhile, preheat the oven to 180°C/Fan 160°C/Gas 4. To prepare the orange slices for decorating, line a baking tray with parchment, arrange the orange slices on the parchment and dust with icing sugar. Roast in the oven for about 20 minutes, but keep an eye on them, turning after 10 minutes. Remove once golden and cool on a rack.
- To make the sauce, combine the sugar and water in a medium saucepan over a medium heat pan. Bring to the boil and swirl around the pan – don’t stir while it is boiling! Boil until a light amber colour – this will take about 10 minutes or so.
- Remove the pan from the heat, pour in the cream, be careful, it may bubble. Give it a whisk, then add the butter and sea salt as well as the orange zest. Whisk again until smooth.
- Cool it in the pan and pour into a jug for easy pouring. The sauce must be kept in the fridge and it will stay fresh up to 2 weeks.
- To serve, unmould the ice cream onto a serving platter and remove the plastic wrap. Arrange the orange slices and bay leaves on top and carefully pour over the sauce. Serve immediately.