Name: Boozy Christmas bombe
Cook time: 5 min
Total time: 25 min
Yield: 8
Cuisine: British
Ingredients: 100g raisin; 100g sultana; 85g pack dried cranberries; 6 tbsp brandy; 2 tbsp dark muscovado sugar; 284ml pot double cream; 1 tbsp icing sugar; 100g frozen cranberry (keep them frozen); 600ml good-quality fresh vanilla custard; brandy butter, to serve (optional); 85g light muscovado sugar; 175g butter; 2 tbsp brandy; 100g frozen cranberry

Home
Recipes
Boozy Christmas bombe

Boozy Christmas bombe

Jane Hornby

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 5 mins

Plus freezing

A star rating of 4.8 out of 5.4 ratingsRate

loading...

If you like rum and raisin ice cream, you’ll love this brandy-soaked Christmas bombe

Freezable

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

100g raisin
100g sultana
85g pack dried cranberries
6 tbsp brandy
2 tbsp dark muscovado sugar
284ml pot double cream
1 tbsp icing sugar
100g frozen cranberry

(keep them frozen)
600ml good-quality fresh vanilla

custard
brandy

butter, to serve (optional)

Cranberry brandy butter sauce

85g light muscovado sugar
175g butter
2 tbsp brandy
100g frozen cranberry

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal411
fat24g
saturates14g
carbs43g
sugars40g
fibre1g
protein3g
salt0.14g

low

Method

step 1

Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight. If you’re short of time, carry on with step 2 and leave to soak for as long as it takes to complete step 2.
step 2

Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 mins until thick). Meanwhile, line a 1.2-litre pudding basin with cling film.
step 3

Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 mins and turn out onto a serving plate.
step 4

To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves.
step 5

Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish. Serve hot or warm.

RECIPE TIPS

MAKE YOUR OWN ICE CREAM

If you want to make it with your own vanilla ice cream, just use your favourite recipe, adding the brandy, and fold in the fruit once it’s softly frozen.

Recipe from Good Food magazine, January 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now