There's less than one week to go until Christmas, so the pressure is on to get those final preparations done and dusted before it's time to cook Christmas dinner! Luckily, Jamie Oliver is on hand to ensure you have a panic-free festive season and has teamed up with HELLO! to create a trusty guide packed with recipes and tips on everything you need to know.
This week, Jamie advises you to get ahead and make a delicious festive pudding, his Winter Bombe, that can be frozen until the big day.
"Get-ahead puddings are great. I make this frozen classic every year without fail," Jamie explains in his latest book, Jamie Oliver's Christmas Cookbook. "It looks amazing, is crazy delicious, and is a clever assembly job. It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow."
WINTER BOMBECHOCOLATE, CHERRIES, VIN SANTO, PANETTONE & PISTACHIOS
Serves 12Total time: 20 minutes, plus freezing
Ingredients2 x 500g tubs of quality vanilla ice cream1kg panettone125ml Vin Santo3 heaped tablespoons quality raspberry jam100g tinned cherries, in juice75g glacé clementines (or other glacé fruit)1 clementine50g shelled pistachios300g quality dark chocolate (70%)25g unsalted butter
1. Get the ice cream out of the freezer so it can soften a little while you get things ready. Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
2. Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream, drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
3. Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start). Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt. Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.
Nutritional information Calories 648kcal, Fat: 31.9g, Sat Fat: 15.2g, Protein: 11.3g, Carbs: 78.1g, Sugars: 48.7g, Salt: 0.5g, Fibre: 5.8g.
Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus.