Saturday, 25 January 2014

Caramelised Christmas Pudding Caramel Swirl Bombs

Recipe from Donal Skehan

Caramelised Christmas Pudding Caramel Swirl Bombs

250g Christmas pudding, crumbled
3tbsp brown sugar
1litre vanilla ice cream
297g dulce de leche


1. Preheat the oven to 200C/400F.mark 6. Place the crumbled Christmas pudding on a baking tray lined with greaseproof paper and sprinkle with the brown sugar. Place in the oven until the sugar has caramelised.

2. Mix the ice cream with the caramelised pudding crumbs and half the dulce de leche. Divide between mini pudding/dariole moulds or small cups lined with clingilm. Cover with cling film and freeze until set.

3. Remove the bombs from the moulds and remove the clingfilm. Turn out onto serving plates and serve with the remaining dulce de leche.

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