Christmas pudding ice-cream bombes

A twist on the traditional puddings thats perfect for the hot Aussie summer Christmas.

  • 30 mins cooking
  • Serves 8
  • Print


  • 300 grams g (9½oz) dark fruit cake or pudding, chopped coarsely
  • 2 tablespoons liqueur of your choice (see tips)
  • 2 litres (8 cups) good-quality vanilla ice-cream, softened slightly
  • 1 cup (120g) pecans, roasted, chopped coarsely
  • 2 medium oranges (480g)
  • 1/4 cup (90g) honey


  • 1
    Grease eight 1-cup (250ml) jelly or dairole moulds.
  • 2
    Combine cake and liqueur in a large bowl until absorbed. Working quickly, add ice-cream to bowl with pecans;
    stir until just combined. Spoon ice-cream mixture into moulds. Freeze for 4 hours or overnight until firm.
  • 3
    Make orange slices.
  • 4
    Just before serving, turn bombes out onto chilled plates or a platter; top with orange slices and extra honey, if you like. Serve immediately.
Orange slices
  • 5
    Preheat oven to 160°C/325°F. Line a large oven tray with baking paper. Cut oranges into 4mm (¼in) thick slices. Brush slices with honey; place slices, in a single layer, on tray. Bake for 45 minutes or until starting to caramelise. Leave on tray to cool.


You will need to start this recipe a day ahead. For instructions on how to make one large bombe, see tips.You can use brandy or an orange, coffee, nut or vanilla liqueur. For a large bombe, line a 2 litre (8-cup) mould or bowl with two large pieces of plastic wrap, extending the plastic 10cm (4in) over side. Orange slices can be made 1 day ahead; store in an airtight container at room temperature, layered with baking paper to prevent slices sticking.

More From Women's Weekly Food