Winter pudding bombe
At Christmas, I think it's important to have some clever cheats up your sleeve. Puddings you can make ahead of time then leave in the freezer until needed are great. If you try and do everything on the day, you'll be dead on your feet come January and it won't have felt like much of a holiday at all. I see this dessert as a sort of cross between a summer pudding and an arctic roll, so it hits a lot of those retro buttons. Because it's an assembly job, anybody at all can make this – so if you've got someone at your house that won't muck in because they say they can't cook, put them to work on this!
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cherry | 1 cup (138g) | 87 |
| Raspberry | 1 cup (123g) | 64 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clementine | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 litre good-quality vanilla ice cream
- 1 kg panettone
- 125 ml vin santo
- 3 heaped tablespoons raspberry jam
- 25 g shelled pistachios
- 75 g tinned sour cherries, drained
- 40 g glacé clementines (or other glacé fruit), thinly sliced
- 2 clementines, 1 peeled and sliced into rounds
- 200 g good-quality dark chocolate (70% cocoa solids), bashed up