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    Festive Iced Bombe

    This dessert is perfect as an alternative to traditional Christmas pudding and it still has that wonderful 'wow' factor which is essential on Christmas Day. Make it ahead and keep it in the freezer for up to one month.

    • Vegetarian
    • Preparation time: 25-30 minutes, plus freezing
    • Cooking time: 5 minutes
    • Total time: 4 hours 35 minutes, including freezing 60 minutes 60 minutes 60 minutes 60 minutes 35 minutes

    Serves: 8


    75g pack Waitrose Semi-dried Cherries
    100g Waitrose Semi-dried Apricots, finely chopped
    4 tbsp orange juice
    150g tub Duchy Originals Organic Chocolate Coated Orange Peel
    100g pack Serio Torrone del Maestro Pasticciere with Almonds (nougat)
    2 x 250g tubs mascarpone
    100g golden caster sugar
    284ml pot Waitrose Double Cream


    1. Line a 1.5-litre pudding basin with clingfilm. Place the cherries and apricots in a small pan with the orange juice and simmer gently, stirring, until nearly all the liquid has evaporated. Leave to cool completely.
    2. Chop the chocolate-coated orange peel and nougat into small pieces. In a large bowl, beat together the mascarpone and sugar until smooth, then stir in the cherries, apricots, peel and nougat.
    3. Whip the cream until it just holds its shape, then fold into the mascarpone mixture. Spoon into the pudding basin and smooth the top. Cover with clingfilm and freeze for at least 4 hours, or until firm.
    4. To serve, transfer to the fridge for about 30 minutes to soften slightly, then turn out onto a serving plate and peel off the clingfilm. Decorate the bombe with a sprig of fresh rosemary or a couple of bay leaves and some chopped dried apricots. Cut into slices and serve with James White Apricot or Raspberry Coulis.

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    Cook's tips

    Find the semi-dried fruit in the fruit and vegetable section.


    For a more adult dessert, replace the orange juice with alcohol, such as Calvados, Cointreau, marsala or sherry.


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    4 stars