Christmas Pudding Baked Alaska

Cook Time 2 hours + cooling time

Servings 1 x 16cm diameter bombe to feed 8 persons


Chocolate Brownie

180g butter, unsalted

220g sugar, brown soft light

5g queen vanilla paste

100g dark chocolate, melted

3 eggs

90g flour, plain

15g cocoa powder

pinch salt

80g walnuts, chopped

Christmas Pudding Ice Cream Bombe

250g christmas pudding 750g vanilla ice cream


300g meringue & pavlova powder mix

125ml water 5g queen vanilla paste

Hot Chocolate Sauce

150ml cream

150ml milk

200g dark chocolate

Capful Rum, Grand Marnier or Whiskey, optional


For the brownie.

Preheat an oven to 180°C and grease a 16cm diameter springform cake tin. Line the bottom and sides of the tray with baking paper and lightly spray the paper with canola spray.

Place the butter, sugar and salt into the bowl of an electric stand mixer fitted with the paddle attachment. Cream on a medium speed until pale and fluffy, use a spatula to scrape the sides of the bowl to ensure it is mixed evenly.

Continue to mix and add in the chocolate followed by the eggs one at a time.

Sieve the flour and the cocoa powder together and fold into the mixture.

Spoon the mixture into the tin and level with a palette knife, push in the walnuts.

Bake for 20-25 minutes or until the brownie is fully cooked. Leave to cool in the tin before removing from the tin and allow to cool completely.

Trim the brownie if necessary.

For the Christmas Pudding Ice cream Bombe. Take the ice cream out of the freezer and put into the fridge to soften for 20 minutes.

Place the pudding in a bowl and microwave on high heat for 45 seconds to soften.

Mix the softened ice cream in a bowl and add the crumbed Christmas pudding, mix the two well with a spatula and transfer into a silicone mould or bowl lined with cling wrap. Place into the freezer overnight.

For the meringue, whisk meringue mix, water and vanilla bean paste until firm.

To assemble, place the brownie on a platter. Demould the icecream and place on the brownie. Spoon or pipe meringue over the ice cream, use a pallet knife to smooth over and remove any excess. Once the excess has been removed use the pallet knife to rough up the meringue. Carefully use a blowtorch to caramelise the meringue.

To prepare the chocolate sauce place the cream and milk into a saucepan and bring to the boil. Remove from the heat and stir in the chopped chocolate or chocolate buttons. Stir to a smooth sauce and add the alcohol if using and serve immediately with a slice of the frozen bombe.


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