Name: Ginger cream bombe pudding recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: 2 x 250g packets Ginger Nut biscuits; 125.00 ml milk; 2 tsp gelatine; 600ml thickened cream; 62.50 ml caster sugar; 300g Lotus Biscoff spread

by Greer Worsley Last updated on 10/17/2022

If you are after a simple pudding with the wow factor, you can’t go past this Ginger Cream Bombe Pudding. It’s filled with a whipped cream and Biscoff centre, all encased in Ginger Nut biscuits in a fancy bombe pudding shape! - Greer Worsley

Ingredients

2 x 250g packets Ginger Nut biscuits
1/2 cup milk
2 tsp gelatine
600ml thickened cream
1/4 cup caster sugar
300g Lotus Biscoff spread

Method

Step 1

Line a 2L pudding bowl with 2 layers of clingfilm, leaving plenty overhanging the sides.
Step 2

Reserving 2-3 biscuits for the garnish, soak Ginger Nuts in milk long enough that they start to soften but still hold together. Use them to line the base and sides of the pudding bowl, with the top of the biscuit against the bowl surface. It will depend on the shape and angle of your bowl but try to create a pattern that will present well when you turn out the finished pudding,
Step 3

Sprinkle gelatine over 2 tbsp water in a small bowl and stir. Set aside for 5 minutes to soften, then microwave in short bursts until gelatine has dissolved and liquid is clear and syrupy.
Step 4

Whip cream and sugar with a whisk or using hand-held beaters until soft peaks form - don’t allow it to become too stiff. Whisk through gelatine mixture. Soften 200g Biscoff spread in the microwave, then fold through the cream mixture. Be careful to avoid fully combining it, as you want some swirls and streaks of Biscoff to be visible.
Step 5

Pour cream mixture into Ginger Nut-lined pudding bowl and smooth the top. Arrange more soaked Ginger Nuts in a single layer over the cream filling to completely encase it - you can break some biscuits to fit the gaps. Pull the overhanging clingfilm over to enclose the pudding. Refrigerate for 4 hours or overnight to set.
Step 6

Unwrap the pudding and gently pull on the clingfilm to release the pudding from the sides of the bowl. Place an upturned serving plate on top of the pudding and flip it. Remove the bowl and peel off the clingfilm.
Step 7

Warm remaining Biscoff until it becomes a liquid consistency. Pour over the top of the pudding so it oozes over the sides. Crush reserved Ginger Nuts and sprinkle over the top. Serve immediately or refrigerate until ready to serve.