Serves 8

INGREDIENT

softened butter, for greasing
15-18 sponge fingers
about 175 ml/6 fl oz brandy
about 500 ml/17 fl oz hazelnut ice cream
about 500 ml/17 fl oz chocolate ice cream
sifted cocoa powder and icing sugar, to decorate

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Ice Cream Bombe

Grease the bottom of a 1.2 litre/2 pint pudding basin lightly with the softened butter, then place a circle of greaseproof paper or non-stick

baking parchment in the bottom.

Check that the sponge fingers are not too long to fit inside the basin and trim off the ends if necessary. Pour the brandy into a flat dish.

Place one of the sponge fingers in the brandy, turning it over several times until it is soaked. Work quickly, taking care that the biscuit does

not break up. Stand the biscuit in the basin with the sugared side facing the basin. Repeat with the remaining biscuits to make a solid lining,

working as quickly as possible. Fill in the bottom of the basin with broken pieces of biscuit, also soaked in brandy. Chill in the refrigerator for at

leats 30 minutes.

Spoon the hazelnut ice cream into the centre of the basin, then spread it up and around the side to cover the sponge fingers completely.

Freeze for about 2 hours until solid.

Beat any remaining brandy into the chocolate ice cream, then use to fill the centre of the pudding. Level the top, cover with foil and freeze

ready to serve.

Remove the foil and carefully run a palette knife between the biscuits and the basin. Invert a chilled serving plate over the pudding, then

invert them both. Carefully lift off the basin and remove the greaseproof paper circle. Decorate with cocoa powder and icing sugar and serve immediantly.