Magnum Double Gold Caramel Billionaire Ice Cream Bombe

Directions

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1. Pre-heat the oven to 180C/350F and grease a Christmas pudding tin. 

2. Using a standing mixer, beat the eggs for 30 seconds on a high speed, then add the sugar while beating for a further 7 minutes. 

3. After this, take the flour and baking powder, add to the eggs and sugar in thirds, and beat the mixture briefly after each third has been added. 

In a saucepan, heat the milk and butter until hot – but be careful not to boil! 

4. Next, take a bowl and add a small amount of the egg mixture and the hot milk, and whisk until smooth and foamy. 

5. Then, add this mixture to the rest of the egg mixture and mix on a slow speed, until just combined. This is now your Bombe batter. 

6. Pour the Bombe batter into the Christmas pudding tin, place in the oven and bake for 45 minutes; use a toothpick to test if it is cooked after this time (if the toothpick comes out clean, the Bombe is ready. If not, place back in the oven for a few minutes at a time until it is ready.) 

7. Leave the Bombe to cool down, and then use a scoop to neatly remove the centre of it in the tin. 

8. Add the ice cream in the centre until it is full, then place your Bombe in the freezer. 

9. Ready to serve? Melt the milk chocolate, remove the Bombe from the freezer and pour the melted chocolate on top. Add holly and berries to create a real Christmas pudding look!