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Hot cross bun bombe recipe
Hot cross bun bombe recipe
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Get the kids involved this Easter with a stunning hot cross bun bombe that will wow your family.
Ingredients:
  • 18 Traditional Fruit Hot Cross Buns*†, split, tops only
  • 1L chocolate ice cream, softened
  • 125g fresh or frozen raspberries
  • 40g Europe Summer Roll chocolate bar, coarsely chopped
  • 2 x 500ml tubs Hot Cross Bun Ice Cream*
  • Chocolate fudge topping, to drizzle
  • Rainbow confetti sprinkles, to decorate
  • Sugar-coated chocolate eggs, to decorate
Instructions:
  • Prepare your 10-cup (2.5L) pudding basin or metal bowl by greasing it. Line it with plastic wrap, making sure to leave some extra wrap hanging over the sides.
  • Gently press down on the bun tops with your hands. Trim the edges using a small serrated knife. Place them, with the cross-side facing out, on the bottom and sides of the lined basin or bowl.
  • In a bowl, combine chocolate ice cream, raspberries, and chopped chocolate bar. Spread this mixture over the bun layer in the basin, pressing it along the sides to create a 3cm-thick shell. Freeze for 30 minutes or until firm.
  • Take the hot cross bun ice cream out of the freezer and let it sit for 5 minutes to soften. Stir until smooth, then fill the chocolate ice cream shell. Smooth the top, cover with plastic wrap, and freeze for 6 hours until firm.
  • Transfer the dish to a serving plate. Drizzle it generously with luscious chocolate topping, then adorn it with vibrant rainbow confetti and sweet sugar-coated eggs. To serve, elegantly slice it into wedges.

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