Line a Bombe mould with a thin lining of vanilla ice-cream. Fill the centre with very thin alternate layers of two different Bombe mixtures.
One of these mixtures should be vanilla and on each layer of it sprinkle some diced Finger Biscuits previously saturated with Anisette. The second mixture should be tangerine.
Also between each layer of Bombe mixture, sprinkle a little grated chocolate. Finish with a top layer of vanilla ice-cream.
Seal the mould hermetically and freeze the pudding for 2 hours; demould and sprinkle the top with crushed red Pralines.
Serve accompanied with very cold tangerine syrup.
© 1903 All rights reserved. Published by Taylor and Francis.