Hot Cross Bun Bombe
This fun bombe makes use of excess hot cross buns and store-bought ice cream to deliver an easy dessert that punches well above its weight. It needs to be made the day before serving, so it’s a great go-to for dinner parties.
Ingredients
6 hot cross buns, ideally a day or two old
¾ cup brown sugar
A pinch of salt
1 x 850g tub vanilla ice cream (we used Appleby)
Grated zest of 1 orange, plus 3 Tbsp juice
4 Tbsp brandy or whisky (optional)
1 jar Farro butterscotch sauce
Method
Preheat the oven to 180°C. Line a pudding bowl with cling film.
Cut the hot cross buns in half. With a rolling pin, lightly flatten the halves. To prepare the outside of the bombe, use the top halves of the buns to line the pudding bowl, making sure the crosses face outwards. If necessary, you can fill any gaps by cutting some of the flattened bottom halves to fit.
In a food processor, blitz two bottom buns into coarse crumbs. Toss the crumbs with the brown sugar and salt and put onto a baking tray. Bake for 20-30 minutes, stirring occasionally until the bread is well toasted. Set aside to cool.
Remove the ice cream from the freezer and soften for 10 minutes. Put into a large bowl and stir through the toasted crumbs, orange zest, and 2 tablespoons of the brandy or whisky. Mix the remaining brandy with the orange juice and drizzle most of it over the buns in the lined bowl.
Spoon the ice cream into the bun-lined bowl and smooth the top. Cut the remaining bottom halves of buns to fit over the ice cream, then drizzle with the remaining orange and brandy mix. Wrap tightly with cling film and put into the freezer overnight. This can be done 1-2 weeks ahead as long as it is well wrapped.
Remove from the freezer approx. 10-15 minutes before serving, and turn out onto a serving plate. Drizzle with Farro butterscotch sauce to serve.