Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Christmas Pudding Ice-Cream Bomb

  • Level: Advanced
  • Total: 4 hr 40 min
  • Prep: 30 min
  • Inactive: 4 hr
  • Cook: 10 min
  • Yield: 4 to 6 servings
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12 fluid ounces milk

3 1/2 ounces soft brown sugar

3 egg yolks

6 fluid ounces heavy cream, whipped and chilled

1 tablespoon brandy, plus more for "glue" mixture and to ignite

6 ounces Christmas pudding, chopped

Sugar and butter mixture for "glue"


  1. Combine the milk and half of the sugar in a medium saucepan and bring to just below the boiling point. Combine the egg yolks and remaining sugar in a bowl and beat until pale and ribbons form. Bring the milk back to the boil and pour in a thin stream onto egg yolks and sugar whisking steadily. 
  2. Pour the mixture into a double boiler and stir until it thickens and coats the back of a spoon. Plunge the base of the pan into cold water. Transfer the custard to a jug and cover, chill and pour in the chilled cream. 
  3. Stir in the brandy and churn in the ice-cream maker until it is the consistency of whipped cream. Crumble in the pudding and churn for a further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill the bomb mold. Remove mold from freezer and line each half with pudding mixture. Top each half with a brandy-butter-sugar mixture. Put halves together and close bomb. Allow to freeze hard. Turn out, pour some brandy over and ignite.
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