Hot cross bun ice cream bombe
Serves: 12-14
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
Hot cross bun ice cream bombe
This stunning pud might be a bit of a cheat, but it truly reflects our Easter traditions right down to the nuggets of toasted hot cross bun in the ice cream
Serves: 12-14
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
467Kcal
Fat
21gr
Saturates
13gr
Carbs
62gr
Sugars
47gr
Fibre
2gr
Protein
7gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the hot cross bun bombe
- 125g mixed dried fruit
- juice of 1 orange
- 1 tsp ground cinnamon
- 12 fruity hot cross buns, halved horizontally
- 30g butter
- 100g light brown sugar
- 1 x 2ltr tub soft scoop vanilla ice cream
For the white chocolate sauce
- 100g white chocolate, chopped
- 150ml double cream
Step by step
Get ahead
Keep the bombe in the freezer for up to 1 month; it will need longer to soften before eating if frozen solid.
- Put the dried fruit in a small pan with the orange juice and ½ teaspoon of the cinnamon and heat gently. Take off the heat and set aside to cool, allowing the fruit to plump up.
- Meanwhile, line a 2-litre mixing bowl with cling film or crumpled baking paper. Working with just the hot cross bun tops, flatten them slightly, neaten the edges and then use to line the bowl with the crosses facing outwards, slightly overlapping them until the bowl is covered.
- Cut four bun bases into roughly 1cm cubes (use the remaining hot cross bun bases in a bread and butter pudding). Melt the butter in a frying pan and fry the cubes for 4-5 minutes, stirring, until golden and toasted. Sprinkle over 30g of the sugar and cook until caramelised. Leave to cool completely.
- Tip the ice cream into a large bowl and allow to soften for 20-30 minutes. When soft, stir through the cooled fruit and caramelised hot cross bun bits. Spoon into the bun-lined bowlto fill, then smooth over. Cover and freeze overnight or for at least 6 hours (see ‘Get ahead’).
- Remove the bombe from the freezer 20-30 minutes before serving and turn out onto a plate. Gently heat the remaining 70g sugar in a pan with 4 tablespoons of water and the remaining ½ teaspoon of cinnamon. until the sugar has dissolved. Bring to a simmer and cook for 5 minutes until syrupy. Cool slightly then brush all over the bombe to glaze.
- Just before serving, put the white chocolate in a pan with the cream and heat gently, stirring until the chocolate has melted. Cool slightly before serving with the bombe.
