Christmas Pudding (No Churn) Ice Cream Bombe

Ingredients

• 600 ml double cream
• 1 large orange – zest
• 4 tbs brandy
• 300 ml condensed milk
• 300 g mincemeat (sweet)

Instructions

1. 1

   Double line a 3 pint pudding basin with cling film, using enough to generously hang over the edge. Press the cling film to the inside of the bowl.

2. 2

   Using your stand mixer or an electric whisk, whisk the double cream, orange zest and brandy until it holds a stiff peak. Fold in the condensed milk.

3. 3

   Dollop about a quarter of the mix into the pudding basin and use a spatular to spread it around the inside of the bowl so it is about an inch thick. Use more of the cream mixture if needed.

4. 4

   Place about a third of the remaining mixture into another bowl and set to one side.

5. 5

   Add the mincemeat to the remaining mixture, fold in well and then carefully fill the centre of the pudding basin. Transfer any spare mixture into a tub and freeze.

6. 6

   Spread the remainder of the mixture over the top of the mincemeat center so it is completely encased. Smooth out so the surface is flat. Cover with clingfilm and freeze overnight.

7. 7

   To serve remove the top layer of clingfilm, flip out onto a plate or cake stand and peel the cling film back.

8. 8

   Garnish with holly, cranberries or a sparkler. Ready to eat straight from the freezer, no need to let it soften.