Billington's

Ingredients

Recipe Information

How to Prepare

First make the custard: place the milk and honey in a heavy-based saucepan and slowly bring to the boil. Meanwhile, using an electric whisk, whisk the eggs yolks and caster sugar together until pale and creamy, about 2 - 3 minutes.

Gradually pour the hot milk over the egg mixture, whisking all the time. Then return to the pan and, over a low heat, cook gently, whisking constantly, until it thickens slightly, about 5 - 8 minutes. Do not allow to boil.
Once it is thick enough to coat the back of a wooden spoon, remove and place in a basin of cold water. Stir occasionally until cold.

Then, toast the nuts by placing under a hot grill until golden brown. Watch carefully, so they do not burn. Place the glacé cherries and dried fruits in a bowl, cover with the Cointreau and stir.

Once the custard is cold, whisk in the mascarpone, using electric beaters, until smooth. Stir in the nuts and fruit then, once well combined, tip into a 1 litre/1¾ pint pudding basin. Cover with cling film and place in a freezer - preferably on "fast-freeze" - for at least 6 hours.

To serve, dip the basin briefly into hot water and invert onto a serving dish. If it is freshly made, it can be served at once; otherwise, leave in the refrigerator for at least 30 minutes to soften up a little.

Hot Fudge Sauce
100g / 3½ oz quality dark chocolate, chopped
150 ml / 5 fl oz double cream
55g / 2 oz butter
125g / 4½ oz Billington’s Unrefined Light Muscovado sugar

Place everything in a saucepan and, stirring, bring slowly to the boil then bubble away for 4 - 5 minutes, stirring constantly, until thick and glossy.
Serve hot with the bombe.