Prep: 1 ¼ hours, plus 9 hours freezing and 35 mins cooling
Cook: 5 mins Serves 10-12
• 250g digestive biscuits or other sweet plain biscuits
• 50g butter, melted
• 200g Top ’n’ Fill Caramel
• 200g chocolate ice-cream
• 300g caramel or vanilla ice-cream
• 2 x 250g bags Maltesers
• 150ml double cream
• 200g dark chocolate, finely chopped
• Icing sugar, to dust
• Holly, to decorate (optional)
Step 1 Line a 1.2-litre pudding basin with a double layer of plastic wrap, leaving plenty overhanging. Put biscuits in a food processor and process until fine crumbs form. Add butter and 2 Tbsp caramel, blending well to combine. Reserving about 3 Tbsp, put remaining biscuit mixture into lined pudding bowl. Use the back of a spoon to press evenly over base and up sides of basin. Freeze for 30 minutes.
Step 2 Soften chocolate ice-cream for 10 minutes at room temperature. Remove pudding basin from freezer and spoon in ice-cream, packing it firmly into base of basin. Spoon over remaining caramel, spreading to biscuit walls. Return pudding basin to freezer for 30 minutes.
Step 3 Soften caramel ice-cream for 10 minutes at room temperature. Meanwhile, tip 75g Maltesers into a bowl and lightly crush with the end of a rolling pin, leaving some chunky bits. Add half the crushed Maltesers to caramel ice-cream, stirring through and working quickly so ice-cream doesn’t melt too much. Remove basin from freezer and spoon in Malteser ice-cream, spreading to fill, then level top. Scatter with remaining crushed Maltesers and reserved biscuit crumb mixture, then return to freezer for at least 4 hours (and up to 2 weeks).
Step 4 Put cream in a small saucepan over a medium heat and cook for 2 minutes or until just about to boil. Put chocolate in a large bowl and pour over cream. Stand for 2 minutes, then stir to make a smooth ganache. Set aside to cool for 15 minutes or until consistency is thick and spreadable (you can speed this up by putting chocolate in the fridge and stirring every 5 minutes to stop it setting around the edges).
Step 5 Remove basin from freezer, invert onto a plate and remove basin and plastic wrap. Spread half the chocolate ganache all over pudding and quickly stick remaining Maltesers all over surface to cover, starting around the bottom and working up in layers. As ganache starts to set, use a little more from the bowl to make Maltesers stick. Once covered, return to freezer for a further 4 hours.
Step 6 Remove bombe from freezer 10 minutes before serving. Serve dusted with icing sugar and top with holly sprig, if desired.
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