For Christmas lunch 2014 I couldn’t decide between a traditional Christmas pudding and the Jamie Oliver Christmas bombe, see here for his recipe. I made the latter a couple of years ago and Quirky Sister the Elder made a special request for its return this year. As one Christmas pudding is never enough, I made both!
The hot pudding is a tropical take on the classic as it’s filled with pineapple and rum… yum. The Christmas bombe is pudding shaped and filled with panettone, ice cream and glacé fruit and alcohol, finished with a dark chocolate glaze. Both are delicious!
Pineapple Christmas Pudding
I found this recipe in a little book of pudding recipes published by the Women’s Weekly, which I have had for many years.
450g can of pineapple (crushed or pieces) in syrup – crushed gives a smoother texture, pieces gives you chunks of pineapple.
250g butter, chopped
200g firmly packed brown sugar
125g dried currants
100g glace cherries
4 eggs, lightly beaten
110g plain flour
110g self raising flour
35g stale breadcrumbs
125 ml rum
Grease a 2 litre pudding bowl.
Drain pineapple well, reserve 125ml of pineapple syrup. Place pineapple on absorbent paper, pat dry. Combine butter and sugar in large pan; stir over medium heat without boiling, until sugar is dissolved.
To make Rum Syrup, add sugar to small saucepan, heat gently, stirring until sugar is dissolved and browned. Carefully add rum and reserved pineapple syrup. Mixture will bubble. Continue stirring until the toffee like mixture dissolves. Stir in half the Rum Syrup to butter and sugar mixture and bring to the boil, then remove from heat. Stir in all the fruit and pineapple; cool to room temperature. The rest of the Rum Syrup can be used to make a sauce for the pudding or added to cakes or muffins as a flavouring.
Place the fruit mixture in a large bowl. Stir in eggs, sifted flours and breadcrumbs. Spoon pudding mixture into greased pudding bowl.
Top with foil-lined baking paper or if you don’t have this, use baking paper plus foil. Make sure you cut a piece large enough to allow the pudding to expand when cooked – you can make a pleat in the paper which will allow this expansion. Secure with string round the top of the pudding bowl. You can make an easy handling device by simply folding a piece of foil lengthways with 4 thicknesses and placing this under the bowl in the pot rather like a handle. Place pudding bowl in a large pot with boiling water to come halfway up the side of the bowl. Cover with a tight fitting lid; boil for 6 hours. Replenish with hot water from a kettle as needed.
When cool enough to handle, take pudding bowl out of the pot and the pudding out of the bowl. Wrap in cling wrap and store in a cool place – in summer in the fridge.
To reheat, remove the cling wrap and return the pudding to its bowl and the bowl to the pot filled with water as before. Steam for 1/2 – 1 hour as above to gently reheat.
Carefully remove the bowl from the pot and turn out the hot pudding on to a plate. Serve at the table flamed with brandy or whisky and with hard sauce or brandy butter.
Jamie’s Christmas Ice Cream Bombe
• 1 litre good-quality vanilla ice cream
• 1 kg panettone
• 125 ml vin santo or sweet sherry or any nice liqueur ( I used my favourite Pedro Ximinez)
• 3 tbs raspberry jam
• 50g glacé cherries whole
• 50g glacé fruit thinly sliced – I used glacé pineapple, apricots and pears to contrast in colour with the cherries
• 200g good-quality dark chocolate, bashed up
Take the ice cream out of the freezer so it can soften a little. Line a 2 litre pudding bowl with 3 layers of cling film. Using a serrated knife, cut four 2cm thick rounds off of the panettone then cut them in half. You’ll have some panettone left over, so keep this for another time. Arrange six of the slices in a single layer around the bowl and push them down if they overlap.
Drizzle some of the alcohol around the panettone slices so it soaks in, then use the back of a spoon to smear the jam over the panettone.
Add 1/2 the ice cream to the bowl and spread it around in a thick layer. Spoon in the cherries and glacé fruit, gently pushing them into the ice cream – some pieces will be submerged and some will sit on the top. Add the rest of the ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the rest of the panettone slices on top of the ice cream, drizzle over some more alcohol then cover the bowl tightly with the cling film that is overhanging the bowl. Cover with a final layer of cling film. Press a plate down on top to press everything down, then freeze overnight, or longer.
Take out of the freezer, unwrap the bombe and put in the fridge for 1/2 – 1 hour before serving. Put the bashed-up chocolate in a bowl and melt gently over a pan of simmering water on a low heat. Add some grated orange or mandarin zest to the chocolate. Place the bombe on a serving platter or plate. When the chocolate is melted, pour it over the top of the bombe and serve immediately while the chocolate is still warm.