Serves 10-12
You will need:
- 200g dried fruit (sultanas, sour cherries, cranberries, blueberries)
- 6 tbsp brandy or dark rum (optional)
- 2 tbsp dark brown sugar
- 350ml double cream
- 300g Rachel’s Greek Style Bio Live Natural Yogurt
- 100g Rachel’s Low Fat Vanilla Bio Live Yogurt
- 200g frozen berries (raspberries or mixed summer)
Sauce:
- 200g cranberries, fresh or frozen
- 100g caster sugar
- 1 tbsp cornflour
- 2 tbsp water
Method:
- Soak the dried fruit with the brandy and dark brown sugar and leave overnight.
- If you are short of time microwave the fruit on high for 2-3 minutes.
- Line a 2 litre pudding basin with clingfilm with enough overhang to cover the top of the pudding.
- Whip the cream and yogurts to soft peaks, add the frozen berries and stir.
- Add the soaked fruit, mix well.
- Spoon into the pudding basin, push the mixture down and level off the surface.
- Ensure the clingfilm covers the top.
- Place in the freezer overnight or at least for half a day.
- Before serving remove from freezer and allow to thaw a little at room temperature.
- Invert the basin onto a serving plate and tip over to release.
- You may find a palate knife useful to ease out the edges.
- You can decant by dipping the basin in a larger bowl of warm water, hold for 30 seconds and release.
To make the sauce:
- Place the cranberries and caster sugar in a sauce pan and gently heat until all the sugar has dissolved.
- Make a paste with the cornflour and water and gradually add this to the cranberries and sugar.
- Allow to thicken and then remove from the heat.
- Pour the sauce over the bombe before serving and allow to trickle down.
Per serving:
- 323kcal,
- Protein 2.4g,
- Carbs 35.2g,
- Fat 17.3g,
- Sat Fat 10.7g,
- Fibre 2.8g,
- Sugar 33.0g,
- Salt 0.0g
- :£0.76p
Recipe and photo credit by- Rachels
