An adaptation from Jamie Oliver’s Winter Pudding Bombe (Recipe).
(My Modified Recipe)
1 litre Chocolate Chip Ice Cream
1 Gardenia Fruit & Nut Loaf
125 ml Sheridan Liquer (One section is filled with a black liqueur, consisting of coffee and whiskey flavors, the other is filled with a white liqueur of milk white chocolate.)
3 heaped tablespoons Strawberry jam
25 g Whole Almonds (Or Pistachios)
Handful Slivered Almonds
40 g Dried Apricots, thinly sliced
1 Can Mandari oranges in Syrup (Drained and cut into pieces)
1 Bar Cadbury Gold Dark Chocolate (70% cocoa solids)
Milk (For adding into the melted chocolate, for a drippy consistency)
Follow the instructions as stated in the video.
- When serving, unmould the ice cream + bread mixture onto a tray of your choice.
- Pour the chocolate over the ice cream prior to serving – directly. As it will start melting in the neat.
- Sprinkle Almond Slivers on top.
- Pour the melted chocolate quickly.
This recipe will definitely make a comeback on the dinner table at some point soon enough. Extremely easy to make. I find the Gardenia Fruit & Nut loaf already tastes of Christmas with the dried fruits and nuts. And I love it’s chewy, moist texture. Good for soaking up melting ice cream custards!
One thing to note is, while the example that what Jamie uses for chocolate will harden over the ice cream. Because I am using a cheaper version with milk added to ensure the chocolate sauce will flow over the mound, the liquid will not harden but ream a oozy glossy finish.