Festive parfait bombe

Looking for a cool pudding to impress? 😎
This is the frozen one ❄

SERVES: 8

PREP: 20 MINS, PLUS FREEZING

COOK: 5 MINS

Ingredients

2 tsp dark rum
½ x 411g jar mincemeat
100g glacé cherries
440g Pocklington's Bakery Luxury Plumbread with cherries 💚
300ml double cream
½ x 397g can condensed milk
75g white chocolate
Bay leaves to decorate (optional)

Method

Place the rum, mincemeat and 75g cherries in a small pan and heat gently just to melt the suet. Set aside to cool completely.
Slice the plumbread lengthways into 12 thin slices. Line a 1.4 litre pudding basin with clingfilm and use 9 slices to line the sides overlapping slightly as you go. Use 1 slice to cover the base of the basin. If you don't have a pudding basin, you can use a mixing bowl or even a small saucepan of the same size.
Whip the cream and condensed milk together until thickened. Fold over any bread standing above the height of the basin and push into the cream mixture. Use the remaining 2 slices of bread to enclose the cream mixture in the plumbread. Cover with clingfilm and freeze overnight.
Take out of the freezer 30 mins before serving. Turn out onto a serving plate and discard the clingfilm. Melt the chocolate in a bowl set over a pan of boiling water. Remove from heat and cool slightly, then drizzle over the pudding. Decorate with the remaining cherries and bay leaves (if using).

TIP: You can swap in some of your favourite ingredients when making this pudding. Replace the minced meat with chopped chocolate, crumbled fruit or leftover Christmas pudding.