Brandy Bombe | Christmas Brandy Recipes


  • 2 eggs, separated
  • 100g icing sugar
  • 75ml whipping cream
  • 250g mascarpone
  • 1 orange, zested
  • 50ml brandy
  • 200g mincemeat


  1. Lightly oil the inside of a small 1 litre glass bowl then lay cling film into it to cover the inside totally, with an overhang all the way around.

  2. Place the egg whites into a large bowl and whisk until foamy, then add 50g icing sugar and whisk until soft peaks form.

  3. In a separate bowl, place the egg yoks and remaining icing sugar and whisk until light and thickened.

  4. Add the whipping cream and continue whisking until just thickened.

  5. Beat in the mascarpone, then fold in the orange zest, brandy and beaten egg whites until light and smooth.

  6. Gently fold in the mincemeat then spoon into the lined bowl and tap to settle.

  7. Cover with cling film and set in the freezer for at least 4 hours or overnight.

  8. Carefully remove the cling film covering the top, place an upturned plate on top and flip over so the pudding is on the plate. Gently ease away the remaining cling film and glass bowl.

  9. Serve cut into in wedges.