Boozy Christmas bombe

Name: Boozy Christmas bombe
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 100 grams raisin; 100 grams sultana; 85 grams pack dried cranberries; 6 Tbsps brandy; 2 Tbsps dark muscovado sugar; 284 milliliters pot double cream; 1 Tbsp icing sugar; 100 grams frozen cranberry (keep them frozen); 600 milliliters good-quality fresh vanilla custard; 85 grams light muscovado sugar; 175 grams butter; 2 Tbsps brandy; 100 grams frozen cranberry

Boozy Christmas bombe is a gluten free and lacto ovo vegetarian recipe with 8 servings. One serving contains 552 calories, 5g of protein, and 34g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of raisin, brandy, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes roughly 25 minutes. If you like this recipe, you might also like recipes such as Neapolitan Bombe, Celebration Bombe, and Watermelon Bombe.

Instructions

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 youre short of time, carry on with step 2 and leave to soak for as long as it takes to complete step

Ingredients you will need

Dried Fruit

Brandy

Fruit

Sugar

Equipment you will use

Microwave

Bowl

Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks.

Ingredients you will need

Powdered Sugar

Brandy

Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Ice Cream

Custard

Cream

Equipment you will use

Ice Cream Machine

Bowl

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.

Ingredients you will need

Ice Cream Mix

Cranberries

Fruit

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

Ingredients you will need

Muscovado Sugar

Cranberries

Brandy

Butter

Sauce

Sugar

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cranberries

Brandy

Pop

Seeds