Extract

Jamie's Christmas Winter Bombe recipe

'Get-ahead puddings are great. I make this frozen classic every year without fail'.

Read on for a delicious pudding recipe from Jamie Oliver's Christmas to serve at the table this festive season

 

 


Winter Bombe

Chocolate, cherries, Vin Santo, panettone & pistachios

 

From Jamie Oliver's Christmas
 

Serves 12

Total time: 20 minutes, plus freezing

 

Get-ahead puddings are great. I make this frozen classic every year without fail. It looks amazing, is crazy delicious, and is a clever assembly job. It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow.


Ingredients

2 x 500g tubs of quality vanilla ice cream

1kg panettone

125ml Vin Santo

3 heaped tablespoons quality raspberry jam

100g tinned cherries, in juice

75g glacé clementines (or other glacé fruit)

1 clementine

50g shelled pistachios

300g quality dark chocolate (70%)

25g unsalted butter

 

Method

Get the ice cream out of the freezer so it can soften a little while you get things ready. Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
 

Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream, drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
 

Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start). Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt. Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.

 

CALORIES

FAT

SAT FAT

PROTEIN

CARBS

SUGARS

SALT

FIBRE

 

648kcal

 

31.9g

15.2g

11.3g

78.1g

48.7g

0.5g

5.8g

 

Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus

Find out more about the author

Jamie Oliver's Christmas Cookbook

Jamie Oliver

Jamie Oliver's Christmas Cookbook is packed with all the classics you need for the big day and beyond, as well as loads of delicious recipes for edible gifts, party food and new ways to love those leftovers

It's everything you need for the best Christmas ever

Inside you'll find all the classics as well as tasty alternatives, including: salmon pate, apple and squash soup; roast turkey, goose and venison; nut roast and baked squash; best roasties, baked mash, parsnips, glazed carrots, four ways to do sprouts; gravies and cranberry sauce, meat and vegetarian stuffings; turkey risotto; Christmas pud, trifles, pavlova; chocolate logs, Christmas cake, mince pies, gingerbread, baked camembert, smoked salmon bilinis, hot buttered rum and many, many more delicious recipes.

"I've got all the bases covered with everything you need for the big day and any feasting meals over the festive period, as well as party fare, edible gifts, teatime treats, cocktails and of course, exciting ways to embrace and celebrate those leftovers. You'll also find all the deeply important technical info you need, such as cooking charts, and wherever possible, I've designed the recipes to be cooked at the same oven temperature, so you can be efficient with time and oven space, and it'll be super-easy for you to mix and match the different elements and build your own perfect Christmas meal.

I haven't held back. This book is the greatest hits, all wrapped up in one Christmas parcel, and I hope you have fun looking through, picking your recipes, and building your own plan."
Jamie Oliver


'Our favourite. It is a 400-page-plus volume featuring recipes that will become your go-tos for the festive period and beyond' Independent

'If you take Jamie's advice, plan ahead and delegate to friends and family, you might just find your Christmas turning out as jolly as the cheery photos of Jamie's festive gatherings' Daily Mail, Books of the Year

'Excellent, wonderful. A good-natured book that will be the cook's friend this season' Evening Standard

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