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I either need someone of Carzees ability with a search engine or more likely someone with the right book...
I'm after a pudding for christmas day
, I know what I want to do (done it before, but it was on the telly and predictaly I've lost the fag packet I wrote the recipe on)
Jamie Oliver (don't flame me please it's delicious) "Bombe Surprise" I'm sure it's in one of his books, but I haven't got it
Free slice for the first correct answer
I'm after a pudding for christmas day
, I know what I want to do (done it before, but it was on the telly and predictaly I've lost the fag packet I wrote the recipe on) Jamie Oliver (don't flame me please it's delicious) "Bombe Surprise" I'm sure it's in one of his books, but I haven't got it
Free slice for the first correct answer
I've found,
Choc Bombe
Preparation Time: Less than 30mins
Cooking Time: No cooking required
Ingredients
25cm/10in sponge base
400g/14oz tinned pears or any fruit
2 tbsp liqueur - pear if possible
900ml/1½ pint cream
125g/4oz drinking chocolate
1 flaky-style chocolate bar
Method
1. Place sponge base on plate.
2. Mash up pears and put on sponge, sprinkle with liqueur.
3. Beat cream until just stiff, add drinking chocolate and mix well.
4. Pile on top of base and smooth out, sprinkle with crumbled flaky chocolate.
and I've found:
Christmas Pudding Ice Cream Bombe
Preparation Time over 2 hours
Cooking Time 10 to 30 mins
Ingredients
350ml/12fl oz milk
100g/3½ soft brown sugar
3 eggs, yolks only
175ml/6fl oz whipping cream, chilled
1 tbsp brandy
150g/6oz Christmas pudding, chopped
2 tbsp brandy butter
1 tbsp brandy, to serve
Method
1. Put the milk and half the sugar in a medium saucepan and bring to just below boiling point.
2. Put the egg yolks and remaining sugar in a bowl and beat until pale and forming ribbons.
3. Bring the milk back to the boil and pour in a thin stream on to the egg yolks and sugar, whisking steadily.
4. Pour into a double boiler and stir the custard until it thickens to form a clear line when coating the back of a spoon. Plunge the base of the pan into cold water.
5. Transfer the custard to a jug, cover and chill. When the custard is cold, pour in the chilled cream.
6. Stir the brandy into the custard and churn in an ice cream maker until it is the consistency of whipped cream, or transfer to the freezer, stirring every 10 minutes.
7. Crumble in the pudding and churn for a further 5 seconds. Scrape into a box and freeze for 1-2 hours.
8. Fill the chilled bombe moulds and freeze.
9. Top with the brandy butter and close the bombe.
Allow to freeze hard. Turn out, pour over the brandy and ignite.
Will keep looking, can't say I've seen "Bombe Surprise" though......Bombe Alaska, I'll try and find that..
Choc Bombe
Preparation Time: Less than 30mins
Cooking Time: No cooking required
Ingredients
25cm/10in sponge base
400g/14oz tinned pears or any fruit
2 tbsp liqueur - pear if possible
900ml/1½ pint cream
125g/4oz drinking chocolate
1 flaky-style chocolate bar
Method
1. Place sponge base on plate.
2. Mash up pears and put on sponge, sprinkle with liqueur.
3. Beat cream until just stiff, add drinking chocolate and mix well.
4. Pile on top of base and smooth out, sprinkle with crumbled flaky chocolate.
and I've found:
Christmas Pudding Ice Cream Bombe
Preparation Time over 2 hours
Cooking Time 10 to 30 mins
Ingredients
350ml/12fl oz milk
100g/3½ soft brown sugar
3 eggs, yolks only
175ml/6fl oz whipping cream, chilled
1 tbsp brandy
150g/6oz Christmas pudding, chopped
2 tbsp brandy butter
1 tbsp brandy, to serve
Method
1. Put the milk and half the sugar in a medium saucepan and bring to just below boiling point.
2. Put the egg yolks and remaining sugar in a bowl and beat until pale and forming ribbons.
3. Bring the milk back to the boil and pour in a thin stream on to the egg yolks and sugar, whisking steadily.
4. Pour into a double boiler and stir the custard until it thickens to form a clear line when coating the back of a spoon. Plunge the base of the pan into cold water.
5. Transfer the custard to a jug, cover and chill. When the custard is cold, pour in the chilled cream.
6. Stir the brandy into the custard and churn in an ice cream maker until it is the consistency of whipped cream, or transfer to the freezer, stirring every 10 minutes.
7. Crumble in the pudding and churn for a further 5 seconds. Scrape into a box and freeze for 1-2 hours.
8. Fill the chilled bombe moulds and freeze.
9. Top with the brandy butter and close the bombe.
Allow to freeze hard. Turn out, pour over the brandy and ignite.
Will keep looking, can't say I've seen "Bombe Surprise" though......Bombe Alaska, I'll try and find that..
AHA, found the Christmas Bombe (I think that's what your after considering it's Christmas)
CHRISTMAS BOMBE
This is an excellent Christmas special that is very simple and great to get in the bag as you can make it days before the big day.
Serves: 10-12
For the chocolate sponge:
200g/7oz butter
200g/7oz caster sugar
3 large eggs
200g/7oz self raising flour
1 rounded tsp baking powder
3 rounded tbsp cocoa powder
For the filling:
2 x 250g ricotta cheese
around 80g/2¾ oz sugar, to taste
1 handful of mixed glace fruit
1 tin of cherries, drained
100g/4oz chocolate, broken up
1 handful of flaked almonds
2 heaped tbsp good coffee beans, bashed up
2 egg whites
a good drizzle of Grand Marnier
cocoa powder for dusting
Method
1. Line two 10"/25cm cake tins with greaseproof paper and rub with a little butter. In a mixer, beat the butter and sugar together until fluffy. Add the eggs, flour, baking powder and cocoa powder. Mix well and divide into the cake tins. Cook for 7 to 8 mins at 180C/350F/Gas 4 until firm but soft.
2. To make the filling: add the ricotta to a food processor and blitz with the sugar until shiny and smooth.
3. Scoop into a bowl, add the chopped fruit, cherries, chocolate and almonds and stir together. Now add the coffee to taste (bash the the beans using something heavy wrapped in a tea towel, or use a coffee grinder). Whip the egg whites and fold into the ricotta mix.
4. Turn out the sponge whilst it's still hot and cut it into 8 wedges. Line a shallow round bowl, about 23cm/9", with two sheets of clingfilm, making sure it fits the shape of the bowl.
5. Then fit half of the sponge pieces around the insides of the bowl (as you would if it were a summer pudding). Drizzle with Grand Marnier, then pour in the ricotta mix. Level it out, then place the remaining sponge over the top. Drizzle again with Grand Marnier.
6. Pull the clingfilm over the top and weigh it down with some plates, pushing down on them before placing in the freezer for at least 4 hours.
7. Serve this semi freddo (semi frozen), dusted with cocoa powder and sliced into wedges. If it's very frozen then that's fine; just pull it out of the fridge when dinner is served so it can slowly thaw as you are eating.
Merry Christmas
Graham
CHRISTMAS BOMBE
This is an excellent Christmas special that is very simple and great to get in the bag as you can make it days before the big day.
Serves: 10-12
For the chocolate sponge:
200g/7oz butter
200g/7oz caster sugar
3 large eggs
200g/7oz self raising flour
1 rounded tsp baking powder
3 rounded tbsp cocoa powder
For the filling:
2 x 250g ricotta cheese
around 80g/2¾ oz sugar, to taste
1 handful of mixed glace fruit
1 tin of cherries, drained
100g/4oz chocolate, broken up
1 handful of flaked almonds
2 heaped tbsp good coffee beans, bashed up
2 egg whites
a good drizzle of Grand Marnier
cocoa powder for dusting
Method
1. Line two 10"/25cm cake tins with greaseproof paper and rub with a little butter. In a mixer, beat the butter and sugar together until fluffy. Add the eggs, flour, baking powder and cocoa powder. Mix well and divide into the cake tins. Cook for 7 to 8 mins at 180C/350F/Gas 4 until firm but soft.
2. To make the filling: add the ricotta to a food processor and blitz with the sugar until shiny and smooth.
3. Scoop into a bowl, add the chopped fruit, cherries, chocolate and almonds and stir together. Now add the coffee to taste (bash the the beans using something heavy wrapped in a tea towel, or use a coffee grinder). Whip the egg whites and fold into the ricotta mix.
4. Turn out the sponge whilst it's still hot and cut it into 8 wedges. Line a shallow round bowl, about 23cm/9", with two sheets of clingfilm, making sure it fits the shape of the bowl.
5. Then fit half of the sponge pieces around the insides of the bowl (as you would if it were a summer pudding). Drizzle with Grand Marnier, then pour in the ricotta mix. Level it out, then place the remaining sponge over the top. Drizzle again with Grand Marnier.
6. Pull the clingfilm over the top and weigh it down with some plates, pushing down on them before placing in the freezer for at least 4 hours.
7. Serve this semi freddo (semi frozen), dusted with cocoa powder and sliced into wedges. If it's very frozen then that's fine; just pull it out of the fridge when dinner is served so it can slowly thaw as you are eating.
Merry Christmas Graham
Oh yes, thanks Bodo, ....kids, don't try this at home and don't give it to Bush or he'll give it Iraq as a Christmas Greeting 
Now there's 3 different Bomb's there neither of which should be lit with anything other than brandy, remember, a bomb with brandy is nice (bit hard on the taste buds) but a bomb with a fuse won't go down very well.
Now there's 3 different Bomb's there neither of which should be lit with anything other than brandy, remember, a bomb with brandy is nice (bit hard on the taste buds) but a bomb with a fuse won't go down very well.
Haha speaking of the dont try this at home , When i was at school we done cooking etc and the teacher said to put the oven on gas mark 6 ... so i did 5 minuates later after going through the recipe she told us to warm the ovens so my mate hit the ignition switch to which we got a huge boom from the oven and the door flew open wasnt alowed to do any cooking after that 
wasnt alowed to do any cooking after that
dennisthemenace said: Haha speaking of the dont try this at home , When i was at school we done cooking etc and the teacher said to put the oven on gas mark 6 ... so i did 5 minuates later after going through the recipe she told us to warm the ovens so my mate hit the ignition switch to which we got a huge boom from the oven and the door flew open
Thats the best laugh I've had in ages!! Thanks Dennis
dennisthemenace said: Haha speaking of the dont try this at home , When i was at school we done cooking etc and the teacher said to put the oven on gas mark 6 ... so i did 5 minuates later after going through the recipe she told us to warm the ovens so my mate hit the ignition switch to which we got a huge boom from the oven and the door flew open
So you gave it LARGE then? Graham,
You are indeed "the man" Yes, it was Christmas bomb I was after.
Should go down well with a Pink Panther film
Forgot to mention, last time I did it, I used Cointreu (sp), and Southern comfort, with plenty of blackcurrants in the filling, [SsamuelLJackson] That IS a tasty burger [/SsamuelLJackson]
>> Edited by incorrigible on Monday 23 December 01:58
You are indeed "the man" Yes, it was Christmas bomb I was after.
Should go down well with a Pink Panther film
Forgot to mention, last time I did it, I used Cointreu (sp), and Southern comfort, with plenty of blackcurrants in the filling, [SsamuelLJackson] That IS a tasty burger [/SsamuelLJackson]
>> Edited by incorrigible on Monday 23 December 01:58
No worries incor...ben.
Have you tried Mr Olivers Botham Burgers (no nob gags podie
), that IS pukka tukka
Edited to add: He may be a bit annoying but he cooks some damn good stuff, I like him, yes that's right I cook, I'm 16, I'm a man (how un-teenagery)
>> Edited by Graham.J on Monday 23 December 03:03
Have you tried Mr Olivers Botham Burgers (no nob gags podie
), that IS pukka tukka Edited to add: He may be a bit annoying but he cooks some damn good stuff, I like him, yes that's right I cook, I'm 16, I'm a man (how un-teenagery)
>> Edited by Graham.J on Monday 23 December 03:03
dennisthemenace said: Haha speaking of the dont try this at home , When i was at school we done cooking etc and the teacher said to put the oven on gas mark 6 ... so i did 5 minuates later after going through the recipe she told us to warm the ovens so my mate hit the ignition switch to which we got a huge boom from the oven and the door flew open
I did that as well, also we once made Rum Truffles so I took a bottle of Woods 100% rum, made the truffles relised I had no lunch, ate the truffles and washed it down with a good half bottle of rum. Dad had to come and pick me up as I was puking in the headmistress's private toilet.
Dad didn't mind me getting wasted - he just wished I had picked the vodka not his Rum.
Claire
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