Frozen pudding bombe

Easy to make and delicious to eat!

Make an impression with this frozen confection topped with choc shards and gold leaf. Use storebought ice-cream or create your own flavours with with the ice-cream maker attachment for a Smeg stand mixer.

Note: this recipe needs to be froxen overnight in addition to the cooking times mentioned above. 




Spray a 2L pudding pan with oil and line with 2 layers of plastic wrap with enough overhanging to allow for easy removal. Line base and sides with jam roll, halving any pieces to fit as needed and pressing small pieces into any holes. Transfer coffee ice-cream to pudding pan and smooth surface with a spoon. Repeat with vanilla bean ice-cream. Cover surface with plastic wrap and freeze for 6 hours or overnight until firm. 


Line an oven tray with baking paper. Stir sugar and 1/4 cup water in a small saucepan until dissolved. Stir in glucose syrup and cook on medium heat for 8-10 minutes, without stirring, until deep golden. Turn off heat and carefully stir in butter and bicarb to combine. Transfer mixture to lined tray and set aside until firm. Break up into shards. 


Put chocolate and cream in a microwave-safe bowl and heat on MEDIUM (50% ) in 30-second bursts, stirring in between, until smooth.


Turn out pudding bombe onto a platter, drizzle with chocolate sauce and decorate with shards and edible gold leaf to serve.  

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