Name: Dazzle everyone this Christmas with our Spiced Brownie and Honey Nougat Bombe
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 12-14

Dazzle everyone this Christmas with our Spiced Brownie and Honey Nougat Bombe

A guaranteed showstopper!

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Serves 12-14

Prep

55M

Cook

35M

Resting

10M

Total

1H 30M

TIP: To get ahead, cook brownie a day before making bombe.

For frosty cherries, freeze them for 1-2 hours before decorating.

Ingredients

2 x 1 litre tubs caramel honey macadamia ice cream

½ cup coarsely chopped honey macadamias, plus extra to decorate

4 x 40g Nougat Honey Logs, thinly sliced

Cherries, cocoa powder, to decorate

SPICED CHOCOLATE BROWNIE

150g dark cooking chocolate

150g butter, chopped

¼ cup cocoa powder

1 cup caster sugar

2 eggs

½ cup self-raising flour

2 tsp ground cinnamon

1 tsp mixed spice

2 tbsp whiskey

Method

Step 1

Brownie: Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper. Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl. Whisk in cocoa. Cool slightly.

Step 2

Whisk in sugar, then eggs. Sift flour and spices over chocolate mixture. Whisk until combined. Stir in half the whiskey. Spoon into pan. Smooth top.

Step 3

Cook in a 160C preheated oven for 30-35 mins, or until a skewer inserted into the centre comes out clean. Drizzle over remaining whiskey. Cool completely in pan. Remove. Cut an 18cm diameter round from one end of the brownie. Cut a 10cm x 20cm rectangle from other end, then cut into 2cm squares.

Step 4

Line an 8-cup capacity pudding basin (or freezer proof bowl) with plastic wrap, extending it 10cm over edge.

Step 5

Stand ice cream at room temperature for 10 mins to soften slightly. Scoop into a large bowl. Using a wooden spoon, stir in macadamias and nougat.

Step 6

Working quickly, spoon enough ice-cream into prepared basin to fill it halfway, pressing down firmly with back of spoon. Arrange brownie squares on top to completely cover ice-cream. Spoon over the remaining ice-cream, pressing down firmly. Top with the brownie round and press in lightly. Cover. Freeze overnight.

Step 7

Remove bombe from freezer 10 mins before serving. Invert onto serving plate. Decorate with cherries and extra macadamias. Dust with cocoa. Cut into wedges to serve.

TIP To get ahead, cook brownie a day before making bombe. For frosty cherries, freeze them for 1-2 hours before decorating.

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