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No Churn Christmas Pudding Bombe Alaska

No Churn Christmas Pudding Bombe Alaska

A pudding perfect for an Australian Christmas - No Churn Christmas Pudding Bombe Alaska. A delicious combination of ice cream, cake and meringue!

Course Dessert
Keyword Christmas, Dessert, Ice Cream
Prep Time 40 minutes
Cook Time 40 minutes
Freezing Time 8 hours
Total Time 1 hour 20 minutes
Servings 8 people

Ingredients

Easy Christmas Pudding (adapted from Donna Hay)

  • 1 cup sultanas
  • 1 cup dried cranberries
  • 2/3 cup rum or scotch (or black tea if you prefer not to use alcohol)
  • 1 teaspoon mixed spice
  • 2 teaspoons vanilla extract
  • 125 g butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 1/4 cups plain flour
  • 1/4 teaspoon baking soda (bicarb)
  • 1/2 cup almond meal

No Churn Christmas Pudding Ice Cream

  • 1/2 cup sultanas
  • 1/2 cup dried cranberries
  • 2 tablespoons rum or scotch (or black tea if you prefer not to use alcohol)
  • 3/4 teaspoon mixed spice
  • 1 teaspoon vanilla extract
  • 400 ml can sweetened condensed milk
  • 600 ml thickened cream
  • 1/4 cup chopped pistachios, optional

Meringue

  • 4 egg whites
  • 185 g caster sugar
  • Pinch cream of tartar, optional
  • Raspberries, to serve

Instructions

To make the Easy Christmas Pudding…

  1. Place the sultanas and cranberries into a bowl with the booze (or tea if you prefer not to use booze). Stir in the mixed spice and vanilla extract. Set aside to infuse for at least 1 hour.
  2. Preheat the oven to 150°C (300°F). Line a 22 cm cake tin with non-stick baking paper.

  3. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Add the eggs, one at a time, beating after each addition.
  4. Sift the flour, baking soda and almond meal over the fruit mixture and stir well, ensuring all the fruit is coated in flour. Add the butter mixture and stir to combine well. Spoon into the cake tins. Bake for 40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes.
  5. Trim the large cake to the size of the pudding basin and roughly crumble up the offcuts. Set aside to use in the ice cream. Wrap the trimmed cake in plastic wrap or place into an airtight container and set aside overnight.

To make the No Churn Christmas Pudding Ice Cream…

  1. Place the sultanas and cranberries into a bowl with the booze (or tea if you prefer not to use booze). Set aside to infuse for at least 1 hour.
  2. Line a 1 litre pudding basin with 2 layers of cling wrap.
  3. In another bowl, whisk together the mixed spice, vanilla and condensed milk. In a seperate large bowl, whip the cream until soft peaks form. Fold 1/4 of the cream into the condensed milk mixture with a spatula until combined, and then add this mixture back into the bowl with whipped cream.
  4. Gently fold all together until fully incorporated. Add the infused fruit, the pistachios if using, and crumbled Christmas pudding and fold into the ice cream mixture. Pour into the pudding basin, cover the top with the overhanging cling wrap and freeze overnight.

To make the meringue

  1. Use an electric beater to beat egg whites in a large bowl until firm peaks form. Add the caster sugar, 1 tablespoon at a time, beating until thick and glossy.

To assemble the Bombe Alaska

  1. Place cake onto a large plate. Invert ice cream mixture directly on top of the cake and remove the plastic wrap. Working quickly, spread the meringue over the ice cream to cover it completely. Lightly blowtorch the meringue to brown. Serve immediately with fresh raspberries.

Recipe Notes

You will need to begin this recipe the day before you want to serve it.