Sticky duck sliders
Mini bread rolls make for great party food. Fill with aromatic crispy duck topped with hoisin sauce, cucumber, spring onion and pineapple
Ice cream bombe
- Preparation and cooking time
- Prep:
- plus overnight freezing (no cook)
- Easy
- Serves 8 - 10
Skip to ingredients
- sunflower oilfor greasing
- 500ml tub vanilla ice cream
- 140g fruitcake or leftover Christmas pudding
- 1 tsp mixed spice
- 6 tbsp dark rum
- 100g raisin
- 300g caramel or toffee sauce
Nutrition: per serving (10)
- kcal283
- fat9g
- saturates5g
- carbs43g
- sugars36g
- fibre1g
- protein3g
- salt0.3g
Method
step 1
Brush a pudding basin with a little sunflower oil, then line with cling film. Spoon the ice cream into a food processor (or a bowl if you have a handheld blender). Crumble in the cake or pudding, add the mixed spice and 4 tbsp of the rum, and whizz together until nearly smooth. Stir in the raisins.
step 2
Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.
step 3
Take the pudding basin out of the freezer 15 mins before serving. Turn the pudding out onto a serving plate and peel off the cling film. Mix the caramel sauce and remaining 2 tbsp rum together and warm gently, if you like (it’s still lovely cold). Serve with the Ice cream bombe.
