Enchantress Bombe

Name: Enchantress Bombe
Yield: Serves 8–10
Ingredients: butter, for greasing; the yolks of 4 large eggs (size 2); 1 large egg (size 2); ½ teaspoon (2.5 ml spoon) salt; 1 teaspoon (5 ml spoon) baking powder; 6 oz (175 g) caster sugar; 4 oz (100 g) demerara or soft pale brown sugar; finely grated rind and juice of 2 medium-size oranges; 4 oz (100 g) caster sugar; the whites of 4 large eggs (size 1–2); 5 tablespoons (5 x 15 ml spoon) dark rum; 3 tablespoons (3 x 15 ml spoon) orange juice; 4 oz (100 g) cornflour

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

You are bound to create a sensation when you produce this pudding. It is a fluffy mountain of delicate, orange sorbet which secretly houses a light cake drenched in rum and orange syrup. It can be made well ahead, and you can serve it straight from the freezer.

Ingredients

For the cake

1 large egg (size 2)
the yolks of 4 large eggs (size 2)
4

Dessert
Gluten-free
Vegetarian

Method

To make the cake, first preheat the oven and line the base of a buttered 7-inch (18 cm) cake tin with a disc of buttered, greaseproof paper and dust with flour. Put the whole egg, egg yolks, caster sugar a