Christmas Pudding Baked Alaska
Cook Time 2 hours + cooling time
Servings 1 x 16cm diameter bombe to feed 8 persons
Ingredients
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
Meringue
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
Method
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.
